orange lentil salad

In this beautiful warm salads, lentils are not only a nutritional power house but are also filled with the flavours of Saskatoon berries and cherry balsamic. Within minutes, you will discover the flavours of orange, pumpkin seeds, kale, roasted eggplant and beets. Pour yourself a glass of wine and enjoy this delicious evening. 

  • preparation time: 20 min
    Total time:
    40 min
  • difficulty level: 1
  • recipe ID: PB50
  • cuisine region: Fusion Mediterranean

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  • knife
  • parchment paper or non-stick sheet
  • baking sheet
  • medium pot
  • cutting board
  • colander / strainer



Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils, bay leaf, water depending on the size of your pot (3 cups, 6 cups), The water should cover the lentils by at least 3-4 inches. 

Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp), and simmer for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot and set aside.


Prepare the vegetables:  While the lentils are cooking, wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the eggplant in 1 cm dices. 


Cook the vegetables:  Place the beets and eggplant dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp). Cook for about 15-20 minutes in the oven or until the vegetables are cooked through and are starting to become golden.


Prepare the orange:  Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.


Dress the lentils, plate, garnish & serve: Remove the hard centre of the kale and cut the kale in about 1 cm slices. Add the Saskatoon berry & cherry balsamic dressing to the pot with the lentils and combine. In individual bowls, place  kale & spinachlentils, cooked beets and eggplant, pumpkin seeds and orange slices. Serve.

Bon Appétit



2 portions

4 portions

lentils & bay leaf

3/4 cup

1 1/2 cup





200 gr


kale & spinach

40 gr

80 gr

Saskatoon berry & cherry balsamic dressing

3 tbsp

1/3 cup

pumpkin seeds

1/4 cup

1/2 cup


2 small

4 small


3 cups

6 cups


1/2 tsp

1 tsp


1/4 + 1/8 tsp

1/2 + 1/4 tsp


1 pinch

1/8 tsp

Regina Naturopathic

Dr. Craig Herrington, Naturopath

Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. 

Making this recipe with kids?
Ask the child to help with step 5 by:

  • Dressing  the lentils 

Recommended Wine Pairing

Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
(SLGA): $15.99

A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Price (SLGA): $10.09


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information