Roasted Carrot and Lentil Salad with Herbs

• 1 lb carrots, peeled and cut into 1-inch pieces
• 1 cup dried green lentils, rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Juice of 1 lemon
• Optional: Feta cheese for topping

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss carrots with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper.
3. 3 Spread carrots on a baking sheet and roast for 25-30 minutes until tender.
4. 4 Meanwhile, cook lentils in boiling salted water for about 20 minutes until tender, then drain.
5. 5 In a large bowl, whisk together red wine vinegar, garlic, lemon juice, and remaining olive oil.
6. 6 Add cooked lentils and roasted carrots to the bowl, toss to coat.
7. 7 Stir in parsley and cilantro.
8. 8 Season to taste with additional salt and pepper.
9. 9 Serve warm or at room temperature with optional feta cheese.

Equipment

• Baking sheet
• Oven
• Large mixing bowl

Variations

• Add crumbled goat cheese for a tangy twist.
• Incorporate toasted pine nuts for added crunch.

Substitutions

• Use dried thyme or oregano if fresh herbs are unavailable.
• Substitute olive oil with avocado oil for a nuttier flavor.

Pairings

• Whole grain bread
• Light vinaigrette
• A crisp white wine

Nutrition

Tips

• For extra flavor, roast a halved garlic bulb alongside the carrots and mash it into the salad.
• Feel free to add other roasted vegetables like beets or parsnips for variety.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Best served at room temperature.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and refresh with olive oil before serving.

Serving Suggestions

• Pairs well with grilled chicken or a simple arugula salad.

FAQ