Hugh Fearnley-Whittingstall's Roasted Root and Lentil Salad

Name: Roasted Root and Lentil Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings

Boost your brain, help your heart and up your energy levels with this tasty and simple high-fibre meal from the TV chef.

Roasted root and lentil salad on white plates on a rustic wooden table

By Hugh Fearnley Whittingstall | Published - 27 May 2026

“There is no limit to what you can do with roasted veg. Use whatever you have in this delicious and substantial salad – a minimum of two different roots, but as many as you like.

Squash is a lovely addition, so I’m including it as an honorary root!”

Prep time

10 mins

Cooking Time

1 hour

Serves

About 1kg mixed roots: parsnips, celeriac, swede, carrots, potatoes, beetroot, squash
2 tbsp olive oil
150g dried brown, green or puy lentils, rinsed
1-2 bay leaves (optional)
About 75g rocket, or 1 chicory bulb or Little Gem lettuce, separated into leaves
Sea salt and black pepper

Dressing:

2 tbsp baby capers (or chopped larger capers)
1½ tsp English mustard
5 tbsp extra virgin olive oil
1 tbsp cider vinegar
1 small or ½ large garlic clove, grated
To finish: a handful of chives and/or parsley, roughly chopped

There’s no need to preheat your oven for this – unless it’s a non-fan oven that takes a while to heat up.
Prepare the roots by peeling or scrubbing them then cutting into 4-5cm pieces – cut to give pieces with angled edges for maximum caramelisation.
Arrange in a large roasting tray or two smaller ones – you want them in one layer with a tiny bit of space between the pieces.
Trickle over the olive oil and season with salt and pepper.
Put the tray(s) into a cold oven, turn it on to 180°C Fan/200°C/Gas 6 and roast for about 40 minutes, stirring well after about 20 minutes (and swapping the trays over if you’ve used two), until the veg are tender with delicious, golden-brown edges. They might need a little longer, depending on what you’ve chosen to use.
Meanwhile, cook the lentils. Put the kettle on. Tip the lentils into a saucepan, cover with plenty of boiling water and add the bay leaves, if you have them.
Bring to the boil, lower the heat and simmer for 20-25 minutes until tender. If using Puy lentils, start checking at 15 minutes. Larger brown or green lentils will take a little longer, so start checking at 20 minutes. Drain and keep warm in the pan.
For the dressing, put the ingredients into a jar, with some salt and pepper, screw on the lid and shake to combine.
Pour most of the dressing over the warm lentils, saving 1 tbsp or so.
Toss well, then taste the lentils for seasoning and adjust if necessary.
Arrange the warm roasted veg on a platter or individual plates and top with the dressed lentils and salad leaves. Dot with the remaining dressing and finish with a scattering of chives and/or parsley.

Hugh’s fibre-rich recipes:

Why does fibre matter? Hugh Fearnley-Whittingstall reveals its 5 major health benefits.

Recipes taken from High Fibre Heroes by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, RRP: £26). Photography © Emma Lee.

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The front cover of High Fibre Heroes by Hugh Fearnley-Whittingstall — Bloomsbury Publishing

Hugh Fearnley-Whittingstall joins Susie Dent on the Experience is Everything podcast to talk about his passion for sustainable food and the joys of eating well.

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(Hero Image credit: Emma Lee)

Written by: Hugh Fearnley Whittingstall

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Hugh Fearnley-Whittingstall's Roasted Root and Lentil Salad

Dressing:

Hugh’s fibre-rich recipes:

Written by: Hugh Fearnley Whittingstall

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