Roasted Carrot, Celery, and Lentil Salad with Tahini Dressing

This is not the most beautiful salad you will ever make, but it tastes great and is great for you. The flavours and textures are nicely balanced -swee...This is not the most beautiful salad you will ever make, but it tastes great and is great for you. The flavours and textures are nicely balanced -sweet carrots and raisins, crunchy celery, earthy lentils, and a creamy tahini dressing. Keep it in the fridge and add a spoonful to your meals to round out the flavour and add extra fibre.



You can roast carrots especially for this recipe or use leftovers from your Christmas dinner or Sunday roast.
Read more This is not the most beautiful salad you will ever make, but it tastes great and is great for you. The flavours and textures are nicely balanced -sweet carrots and raisins, crunchy celery, earthy lentils, and a creamy tahini dressing. Keep it in the fridge and add a spoonful to your meals to round out the flavour and add extra fibre.



You can roast carrots especially for this recipe or use leftovers from your Christmas dinner or Sunday roast.
This is not the most beautiful salad you will ever make, but it tastes great and is great for you. The flavours and textures are nicely balanced -sweet carrots and raisins, crunchy celery, earthy lentils, and a creamy tahini dressing. Keep it in the fridge and add a spoonful to your meals to round out the flavour and add extra fibre.

You can roast carrots especially for this recipe or use leftovers from your Christmas dinner or Sunday roast.

Prep time
10 mins
Cook time
25 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Contains
Nuts
Why is this healthy?
Plant
points

NUTRITION PER SERVING (Read more)

10g
Protein
224kcal
Calories
11g
Total Fat
25g
Carbs
13g
Sugars
7g
Fibre
113mg
Calcium
9%
 
5mg
Iron
28%
 
106mg
Magnesium
25%
 
638mg
Potassium
14%
 
59mg
Sodium
3%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
1mg
Vitamin E
7%
 
59mcg
Vitamin B9
15%
 
1656mcg
Vitamin A
184%
 
10mg
Vitamin C
11%
 
1.9mg
Zinc
17%
 
72mcg
Vitamin K
60%
 
0.5mg
Copper
56%
 
0.2mg
Vitamin B2
15%
 
1.6mg
Vitamin B3
10%
 
0.4mg
Vitamin B6
24%
 
243mg
Phosphorus
19%
 
Protein: 10g; Calories: 224kcal; Total Fat: 11g; Carbs: 25g; Sugars: 13g; Fibre: 7g; Calcium: 113mg (9%); Iron: 5mg (28%); Magnesium: 106mg (25%); Potassium: 638mg (14%); Sodium: 59mg (3%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1mg (7%); Vitamin B9: 59mcg (15%); Vitamin A: 1656mcg (184%); Vitamin C: 10mg (11%); Zinc: 1.9mg (17%); Vitamin K: 72mcg (60%); Copper: 0.5mg (56%); Vitamin B2: 0.2mg (15%); Vitamin B3: 1.6mg (10%); Vitamin B6: 0.4mg (24%); Phosphorus: 243mg (19%)
Show more
Why is this healthy?
Plant
points
Contains
Nuts

Ingredients

Serves 6
carrot
peeled or well scrubbed and halved lengthwise
water
celery
Swaps: fennel
finely sliced
raisins
Swaps: dates (dried)
For the dressing
tahini
Swaps: almond butter
juiced
water
or as needed
maple syrup
optional
To serve
Swaps: basil, coriander, mint
finely sliced
Swaps: mixed nuts, sunflower seeds
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Method

1

Gather and prepare your ingredients. Preheat the oven to 220°C/200°C fan.

2

Place the green lentils into a saucepan. Cover with cold water, add a generous pinch of salt and place over a medium heat. Bring to a simmer and cook for 10-12 minutes, until tender. Drain, and run under a cold tap to halt the cooking process.

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