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crispy lentil pasta salad

Crispy Lentil Pasta Salad

Super flavoursome crispy lentil pasta salad with a rose harissa dressing and crunch roasted almonds. High protein and packed with veggies.
5 from 1 vote
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Course: Salad
Cuisine: All
Keyword: crispy lentil pasta salad
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 449kcal
Author: Richard

Equipment

  • Oven
  • Baking Sheet
  • Frying pan
  • Whisk
  • Large pot
  • Large bowl

Ingredients

For the Crispy Lentils

  • 265 g cooked lentils green or brown from a 400g can, drained and rinsed
  • 2 teaspoon olive oil
  • Pinch flaky sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder

For the Dressing

  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander ground
  • 2 tablespoon rose harissa
  • 2 tablespoon tomato puree aka tomato paste
  • 1 teaspoon flaky sea salt
  • 1 tablespoon pomegranate molasses
  • Juice of 2 lemons

For the Pasta Salad

  • 200 g pasta choose a small variety like ditaloni or tubetti
  • 3 tomatoes finely diced
  • ½ a cucumber finely diced
  • 2 roasted red peppers from a jar, finely diced
  • 2 tablespoon capers roughly chopped
  • 15 g parsley finely chopped
  • 10 g dill finely chopped
  • 50 g roasted almonds roughly chopped
Metric - US Customary

Instructions

To Make the Lentils

  • Preheat the oven to 170 °C.
  • In a medium bowl toss together the lentils, olive oil and flaky sea salt. Spread out on a baking sheet and place in the oven to roast for 10 minutes. Remove from the oven, top with the garlic powder and onion powder, toss together then place back in the oven for a further 10 minutes or until crispy.
    265 g cooked lentils, 2 teaspoon olive oil, Pinch flaky sea salt, 1 teaspoon garlic powder, ½ teaspoon onion powder
  • Remove from the oven and set aside.

To Make the Dressing

  • Place a frying pan over medium heat and add the olive oil.
    1 tablespoon olive oil
  • Once hot, fry the onion and garlic for a few minutes or until softened and lightly browned. Do not let the garlic burn.
    1 medium onion, 3 cloves garlic
  • Add the cumin, coriander, rose harissa, tomato puree and flaky sea salt. Stir to combine and fry for a further 3-5 minutes, stirring often.
    1 teaspoon cumin, 1 teaspoon coriander ground, 2 tablespoon rose harissa, 2 tablespoon tomato puree, 1 teaspoon flaky sea salt
  • Transfer to a medium bowl. Add the pomegranate molasses and lemon juice and whisk until smooth and glossy.
    1 tablespoon pomegranate molasses, Juice of 2 lemons

For the Pasta Salad

  • Cook the pasta in salted water, according to package instructions. Drain and transfer to a bowl of cold water to stop it cooking. Place the pasta in a large bowl.
    200 g pasta
  • Add the remaining pasta salad ingredients then toss together with the dressing.
    3 tomatoes, ½ a cucumber, 2 roasted red peppers, 2 tablespoon capers, 15 g parsley, 10 g dill, 50 g roasted almonds
  • Finally, right before serving, top with the crispy lentils.

Nutrition

Calories: 449kcal | Carbohydrates: 67g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 1025mg | Potassium: 942mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1541IU | Vitamin C: 35mg | Calcium: 114mg | Iron: 5mg