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  • Writer's pictureNathalie Morris

Lentil, Carrot, and Broccoli Salad

This is one of the most delicious salads I have ever eaten. It's hearty and fresh, and super easy to make.

I honestly couldn’t believe how fantastic this dish tasted, because it was made with such common ingredients. I didn’t plan to post my quick, home-alone lunch on the blog, but it looked and tasted so good that I had to share it. There are also so many variations you could do with this - see below!


Serves 1

¼ cup lentils

½ cup broccoli

1 carrot

100g sweet potato

1 tbsp raisins

olive oil

a few pine nuts

The dressing

1 lime

1 tbsp olive oil

1 tsp tahini

1 tsp soy sauce or tamari



1. Roast the sweet potato

Pre-heat the oven to 190C, and then peel and chop the sweet potato into bite-sized chunks. Place them on a baking tray drizzled in olive oil, salt, pepper, and oregano, and bake for 20 minutes until soft.

2. Boil the lentils

While the sweet potato is roasting, cook the lentils in water - this should take about 15 minutes. Add a teaspoon of apple cider vinegar and some salt to flavour the lentils while they cook.

3. Make broccoli rice

Roughly chop the broccoli, and then blend it for 10 seconds. Cook the broccoli rice in a frypan with a tiny bit of olive oil for 5 minutes, stirring occasionally.

4. Soak the raisins

Soak the raisins in water for a couple of minutes to make them juicier and more delicious.

5. Grate the carrot

Peel and grate while the raisins are soaking.

6. Make the dressing

Mix together all of the dressing ingredients in a small bowl.

7. Make the salad

Mix together the lentils, broccoli rice, carrot, roasted sweet potato, raisins, and pine nuts, and pour on the dressing!

Don't have sweet potato in the pantry?

You could try replacing the it with butternut squash, eggplant, or chickpeas.

Want something heartier?

Swap out the broccoli rice for cooked quinoa, brown rice, or cauliflower rice.

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