Lentil Salad

A rustic ceramic plate holds a vibrant lentil and roasted carrot salad. The dish features tender, caramelized carrot slices mixed with black lentils and finely chopped green onions. Fresh herbs are sprinkled on top, adding a burst of color. In the softly blurred background, a bottle of olive oil, a bowl, and a folded blue napkin rest on a textured surface.

5 from 1 vote

This Lentil Salad is one of those dishes that feels both wholesome and indulgent at the same time. It's packed with earthy black lentils, sweet roasted carrots, and a punchy mix of fresh herbs and spices. In my book this lentil salad qualifies as both a nutrient dense vegetarian dinner or a hearty side; a simple and satisfying way to nourish your body.

Prep Time15

Cook Time45

Total Time1

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Keyword: carrot salad, lentil salad, salad

Servings: people

Equipment

2 baking trays
1 medium-sized pot

Ingredients

Lentil Salad

8 carrots slices into 1 inch pieces
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp onion powder
2 bundles of scallions sliced thin
1/4 cup chopped parsley
1 1/2 cups cooked black lentils
2 tbsp EXTRA VIRGIN olive oil
1/2 tsp flaky salt

Roasted Garlic & Yogurt Spread

2 bulbs garlic
1 tsp lemon juice
3 tbsp grated Parmigiano Reggiano (omit if you are gluten-free)
1/2 cup Greek yogurt
1/4 tsp salt (if you are gluten-free, add 1/4 tsp)
2 tbsp milk

Instructions

Lentil and Carrot Salad

Bring a large pot of water to boil.
Add carrots to the water and boil for only 1-2 minutes.
Strain, place onto a paper towel lined baking tray or plate and let air dry for 10 minutes.
Preheat oven to a BROIL.
Place carrots onto a baking sheet and coat with olive oil.
Season with salt, cumin, paprika, and onion powder.
Broil for 8-10 minutes on top rack or until lightly charred. Remove from oven ad let cool
To a large bowl, add the carrots, sliced scallions, parsley and lentils.
Spread roasted garlic sauce (see recipe below) onto a serving plate and top with lentil salad, flaky sea salt and extra virgin olive oil.

Roasted Garlic & Yogurt Spread

Preheat oven to 400F.
Cut the top of each bulb off so that just the top of the garlic cloves are exposed.
Tightly wrap each bulb in aluminum foil and roast for 35 minutes.
Remove from oven and let cool to room temp.
To a blender add; lemon juice, grated parm, Greek yogurt, salt and milk. Squeeze the roasted garlic from the bulbs into the blender. Blend until creamy and smooth.

Nutrition