Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Carrot and Lentil Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

This vibrant Carrot and Lentil Salad combines tender roasted carrots, hearty French green lentils, and a bright, spiced vinaigrette. Enhanced with sautéed shallots, garlic, sweet raisins, crunchy pistachios, and fresh herbs, this salad is a nutritious and flavorful dish that can be enjoyed warm or cold, perfect for a wholesome meal or side.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 3 cups cooked French green lentils (about 1 1/4 to 1 1/2 cups dry lentils)
  • 6 medium carrots, peeled and sliced on a bias
  • 1/3 cup unsalted pistachios, chopped
  • 1/3 cup golden raisins or sultana raisins
  • 3 tbsp cilantro, chopped
  • 3 tbsp parsley, chopped

Vinaigrette

  • 1/2 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp agave or date syrup
  • 1 tsp smoked paprika
  • 3/4 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne

Sauté Mixture

  • 1 1/2 tbsp olive oil
  • 1 medium shallot, finely diced
  • 2 large cloves garlic, minced

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the carrots.
  2. Cook Lentils: Rinse and sort the lentils to remove any debris. Cook them according to package directions, adding a generous pinch of salt to the cooking water for flavor. Once cooked, drain and set aside.
  3. Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, agave or date syrup, smoked paprika, turmeric, salt, cumin, cinnamon, and cayenne until well combined to form a spiced vinaigrette.
  4. Roast Carrots: Peel and slice the carrots on a bias into even pieces. Toss the sliced carrots with 2 tablespoons of the prepared vinaigrette. Spread them on a sheet pan in a single layer and roast in the preheated oven for 20 to 25 minutes, stirring once halfway through to ensure even cooking.
  5. Sauté Shallot and Garlic with Raisins: Heat 1 1/2 tablespoons of olive oil in a small sauté pan over medium heat. Add the finely diced shallot and cook for about 5 minutes, stirring occasionally until softened. Add the minced garlic and raisins, then continue cooking for a few more minutes until fragrant and softened. Remove from heat.
  6. Combine the Salad: In a large mixing bowl, combine the cooked lentils, the sautéed shallot, garlic, and raisin mixture, roasted carrots, chopped pistachios, cilantro, parsley, and the remaining vinaigrette. Toss everything together thoroughly to coat all ingredients evenly.
  7. Serve: Enjoy the salad warm right away or chill it to serve cold. This salad works well either way as a nourishing main or side dish.

Notes

  • Use French green lentils for their firm texture that holds up well in salads.
  • You can substitute the agave or date syrup with honey if not strictly vegan.
  • Roasting the carrots enhances their natural sweetness and adds depth to the salad.
  • This salad can be made ahead and stored in the refrigerator for up to 3 days.
  • Adjust cayenne pepper to your preferred spice level.
  • For extra protein, add crumbled feta or grilled chicken if desired.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/carrot-and-lentil-salad-recipe/