top of page

Rebecca Rose


Roasted Fennel, Carrot, and Lentil Salad with Orange Dressing

Updated: Mar 27, 2021

A midwinter warm salad of roasted carrot and fennel, peppery rocket, green lentils with an orange zesty dressing.

Vegan | Easy | Prep time 20 minutes | cooking time 35-40 minutes | serves 2

Another option for a WFH lunch or light dinner. This one is so quick and easy to make. You could also have this as a side dish, or add some meat or fish if you eat animal protein.


1 fennel bulb

3 carrots

1 shallot

1 garlic cloves

1 tbsp honey

1 orange

Brown lentils (however much you want in the salad. I used dried approx 50 g)



Olive oil

Pumpkin seeds to garnish


1.Chop the carrots, fennel and shallots. Put them in the oven to roast for 35 mins, turning veg halfway.

2. Meanwhile, cook the lentils for around 20 minutes until tender.

(Make sure you've soaked them for a few hours if cooking dried)

3.For the orange dressing:

Zest and juice a whole orange in a bowl, add a pinch of salt and pepper and 1 tbsp of olive oil.

4.Take the veggies out of the oven. Toss in a bowl with the lentils and mixed leaves. Pour over the dressing and then scatter with pumpkin seeds, a pinch of sea salt and pepper.


Rocket and spinach are bitter greens that are high in magnesium, fibre, calcium, vitamin C and K. When you eat bitter green it helps to stimulate the vagus nerve, telling your brain your digestive system is ready to get working.

Oranges and spinach are high in Vitamin C. This is vital for immune health and the maintenance of skin, blood vessels, bones and cartilage. The body cannot produce store Vitamin C so it's best to consume it regularly.

Lentils are full of nutrients especially protein, fibre, B-vitamins and polyphenols. Their fibre content helps to support a healthy digestive system as it helps to increase stool weight aiding bowel motility. They also help to keep you fuller for longer.


bottom of page