Description
A healthy and flavorful roasted carrot and lentil salad with a mix of fresh herbs and a light dressing.
Ingredients
Scale
- 4 large carrots, peeled and sliced
- 1 cup dried green lentils, rinsed
- 2 cups water
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 tbsp crumbled feta cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots with 1 tbsp olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25 minutes.
- Cook lentils in 2 cups water for 20 minutes or until tender. Drain and let cool.
- In a small bowl, whisk honey, lemon juice, and remaining olive oil.
- Mix roasted carrots, lentils, parsley, and mint in a large bowl.
- Drizzle dressing over salad and toss gently.
- Top with feta cheese if using. Serve warm or chilled.
Notes
- Use red or black lentils for variation.
- Replace honey with maple syrup for a vegan option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg