Lentil Salad


How does a bowl of roasted winter veg, lentils, garlic, balsamic, rocket and goat’s cheese sound for lunch tomorrow? (yummy, right?!) If you love your vegetables, you’re guaranteed to love today’s ‘Lentil Salad’ recipe! Provided by HIF Health expert Susie Burrell, this dish is an awesome choice if you want a meal that’s quick and easy to make. 


  • 1 large carrot, cut into thin strips
  • 2 cups pumpkin, cut into cubes
  • 1 red capsicum, cut into strips
  • 1 Spanish onion, cut into thin strips
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, finely diced
  • 400g can lentils
  • 2 cups rocket leaves
  • 2 teaspoon olive oil
  • 50g goat’s cheese


  1. Roast vegetables with onion, garlic and vinegar for 30-40 minutes in a medium oven. 
  2. Combine cooked vegetables with lentils, rocket and olive oil. 
  3. Sprinkle with goat’s cheese and serve. 

Susie Burrell

Please note: This blog aims to supply user-friendly nutrition information for busy people without comprising on food taste and quality but should be used as a guide only and not in place of advice from your own dietitian or medical specialist. For further information on this topic, please consult your health professional. The content of this blog, including attachments, may be privileged and confidential. Any un-authorised use of this content is expressly prohibited. Any views that are expressed in this message are those of the individual sender, except where the sender expressly, and with authority, states them to be the views of Susie Burrell Pty Ltd.
Category: Recipes

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