Uploaded September 2025 | Updated September 2026, 3 weeks ago
Crispy Lentil Salad & Hummus👇🏼😍 Roasted crispy lentils with parsley, mint, red onion, tomato, cucumber and pomegranate on a bed of creamy hummus. Simple, yet so delicious and nourishing!
Save this video and follow @tessbegg for more recipes🌿
Serves 2
Lentils:
420g can lentils, drained, rinsed and pat dry to remove any water.
Drizzle of olive oil
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
Pinch of salt and black pepper
Salad:
1 small red onion, finely diced
1 large bunch of parsley, finely chopped (roughly 2-3 cups chopped)
Handful of mint, finely chopped
1 cucumber, finely diced
1 large tomato, finely diced
Juice from 1 lemon
2-3 tsp olive oil
Pinch of salt
1/3 cup fresh pomegranate seeds
Hummus: (can use store bought)
400g can chickpeas, drained and rinsed
1.5 tbsp olive oil
Pinch of salt, to taste
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove
Water to thin if needed
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl. Add lentils on a baking trays lined with parchment paper. Add the olive oil and seasoning and toss to coat. Place in the oven and bake for 30 minutes, until lentils are crispy (toss halfway to help crisp it)
For the salad, add the parsley, mint, onion, tomato, cucumber, pomegranate, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.
Add the hummus ingredients to a blender or processor and blend until creamy.
You can toss the lentils through the salad if you are eating it straight away, if you are prepping it ahead of time, keep lentils separate to prevent going soggy.
To assemble, add the hummus on the base of a bowl, top with salad and lentils. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad
Crispy Lentil Salad & Hummus👇🏼😍 Roasted crispy lentils with parsley, mint, red onion, tomato, cucumber and pomegranate on a bed of creamy hummus. Simple, yet so delicious and nourishing!
Save this video and follow @tessbegg for more recipes🌿
Serves 2
Lentils:
420g can lentils, drained, rinsed and pat dry to remove any water.
Drizzle of olive oil
1 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
Pinch of salt and black pepper
Salad:
1 small red onion, finely diced
1 large bunch of parsley, finely chopped (roughly 2-3 cups chopped)
Handful of mint, finely chopped
1 cucumber, finely diced
1 large tomato, finely diced
Juice from 1 lemon
2-3 tsp olive oil
Pinch of salt
1/3 cup fresh pomegranate seeds
Hummus: (can use store bought)
400g can chickpeas, drained and rinsed
1.5 tbsp olive oil
Pinch of salt, to taste
Juice from 1 lemon
1/4 cup tahini
1 small garlic clove
Water to thin if needed
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl. Add lentils on a baking trays lined with parchment paper. Add the olive oil and seasoning and toss to coat. Place in the oven and bake for 30 minutes, until lentils are crispy (toss halfway to help crisp it)
For the salad, add the parsley, mint, onion, tomato, cucumber, pomegranate, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.
Add the hummus ingredients to a blender or processor and blend until creamy.
You can toss the lentils through the salad if you are eating it straight away, if you are prepping it ahead of time, keep lentils separate to prevent going soggy.
To assemble, add the hummus on the base of a bowl, top with salad and lentils. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad
