Lentil and spinach salad with roasted vegetables

Ingredients for 4 servings:

• 4 carrots
• 1 bell pepper(s)
• 1 broccoli
• 4 handfuls of spinach
• oil
• salt and pepper
• curry powder
• 230 g lentils, brown
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 3 tbsp Thai curry powder, green
• 3 tbsp water
• 3 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

a warm, vegan salad with green Thai curry dressing

Divide the broccoli into florets and place in a large bowl. Slice the bell pepper into strips and add to the broccoli. Slice the carrots into wedges and place in a separate bowl. Divide a little oil, salt, and pepper between both bowls. Sprinkle 1 teaspoon of curry powder over the carrots. Toss both bowls well. Pre-cook the carrots in the oven at 200°C for 15 minutes, then add the broccoli and bell pepper strips and bake for another 15 minutes. Meanwhile, cook the lentils in plenty of salted water for 20-25 minutes, until tender but still have a bite. Drain the lentils and mix with the remaining ingredients, then divide between 2 large bowls. Divide the spinach between the 2 bowls and mix with the lentils. Divide the roasted vegetables between the 2 bowls and mix together. Serve the dressing separately from the salad, and everyone can drizzle it over as desired.