lunch · mediterranean
Lentil, Feta and Roasted Vegetable Salad
Warm lemony lentils and charred veg over whipped feta. 36g protein.
Earthy lentils dressed while they're still warm so they soak up a sharp lemon-Dijon vinaigrette, tossed with sweet, charred roasted vegetables and a pile of herbs, then spooned over a thick swoosh of whipped feta. The whip is cottage cheese blended silky-smooth with real feta, so it tastes rich and salty and carries most of the protein in this meat-free salad. Toasted pepitas on top add the crunch.
7.2 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Roasted vegetables
- 2 medium zucchini, halved lengthwise and cut into ½-inch half-moons2 medium zucchini, halved lengthwise and cut into ½-inch half-moons
- 2 medium red bell peppers, cut into 1-inch pieces2 medium red bell peppers, cut into 1-inch pieces
- 1 medium red onion, cut into thin wedges1 medium red onion, cut into thin wedges
- 1½ cups cherry tomatoes225 g cherry tomatoes
- 1½ tbsp extra-virgin olive oil22 ml extra-virgin olive oil
- 1 tsp ground cumin1 tsp ground cumin
- 1 tsp smoked paprika1 tsp smoked paprika
- ¾ tsp kosher salt¾ tsp kosher salt
- ½ tsp black pepper½ tsp black pepper
Lemony lentils
- 1¼ cups French green or brown lentils, picked over and rinsed240 g French green or brown lentils, picked over and rinsed
- 4 cups water945 ml water
- 1 bay leaf1 bay leaf
- 3 tbsp fresh lemon juice44 ml fresh lemon juice
- 1 tbsp red wine vinegar1 tbsp red wine vinegar
- 2 tsp extra-virgin olive oil2 tsp extra-virgin olive oil
- 1 tsp Dijon mustard1 tsp Dijon mustard
- 1 clove garlic, finely grated1 clove garlic, finely grated
- ½ tsp kosher salt½ tsp kosher salt
- ¼ tsp black pepper¼ tsp black pepper
Whipped feta
- 2 cups 1% low-fat cottage cheese450 g 1% low-fat cottage cheese
- 2 oz feta, crumbled57 g feta, crumbled
- 1 tbsp fresh lemon juice1 tbsp fresh lemon juice
To finish
- ½ cup chopped fresh flat-leaf parsley30 g chopped fresh flat-leaf parsley
- 8 sprigs fresh mint, leaves torn8 sprigs fresh mint, leaves torn
- 2 cups baby arugula40 g baby arugula
- 1 oz feta, crumbled28 g feta, crumbled
- 2 tbsp roasted pepitas2 tbsp roasted pepitas
Method
- Heat the oven to 425°F (220°C). Toss the zucchini, bell peppers, red onion and tomatoes on the sheet pan with the 1½ tbsp oil, cumin,…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: The lentil and vegetable salad keeps 5 days in the fridge and the whipped feta 5 days; add the arugula and pepitas on the day. Eat it cold, at room temperature, or with the lentils warmed for 1 minute in the microwave.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
