Roast Carrot + Lentil Salad
I’ve been wanting to share this recipe with you for a while. And now the time is here. It’s really a simple recipe. Full of protein, textures, sweetness and hints of salt…plus that goat cheese. Oh, so good. It’s vegetarian too!
This recipe is on my current personal chef menu. Ironically I’ve been making it a lot lately. Every time I make it for a client, I get a bit jealous. So the other day – I made it in the morning for a client. Came home and quickly got the lentils cooking and carrots roasting.
More reasons to make this.
One of the reasons I make this on repeat is because – you can meal prep 2 of the main ingredients. Carrots and Lentils. They store well in an air tight container and then when it’s time to eat, assembling everything is that much faster.
The remaining ingredients, I strongly encourage you to have in your pantry or refrigerator. I always have some sort of leafy greens – pea sprouts are tasty and I love how they look on a plate. Mixed greens, any kind of kale, or arugula should have a place in your refrigerator too. Oh, don’t forget goat cheese. It’s heaven.
And finally, homemade dressing ingredients – olive oil, vinegar, mustard, maple syrup and of course salt and pepper.
Here is the ingredients list
- Lentils
- Carrots
- Goat Cheese
- Sunflower Seeds
- Kale, Pea Sprouts, Arugula
- Parsley
- Olive Oil
- Champagne Vinegar
- Shallots (optional)
- Maple Syrup
- Dijon Mustard
- Salt + Pepper
Make more delicious salads.
Roast Carrot + Lentil Salad
- Total Time: 25 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 1 cup lentils, cook accordining to package*
- 6–8 carrots, medium diced
- 1 tablespoon olive oil
- salt and pepper
- 1 large handfull or 2 cups pea shoots, kale, arugula or combination
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup sunflower seeds
- 2 tablespoons goat cheese, crumbled
Maple Dijon Dressing
- 1/2 cup olive oil
- 1/4 cup champagne vinegar (or other wine vinegar)
- 1 heaping teaspoon dijon mustard
- 1 teaspoon minced shallots (optional)
- 2 teaspoons real maple syrup
- pinch of each salt and pepper
Instructions
- Preheat your oven to 400F. Arrange the cut carrot pieces on a baking sheet tray. Drizzle with olive oil and a large pinch of salt and pepper. Toss to coat. Roast for 10-12 minutes or until the carrots are slightly browned and cooked through – yet still have a bite to them (so they aren’t mushy).
- To assemble the salad, toss the lentils and carrots together in a bowl. Mix in the greens and parsley. Add to serving bowls or plates. Top with sunflower seeds and goat cheese.
- Add the dressing ingredients to a small container with a tight fitting lid. Shake vigoriously to combine all ingredients together.
- Spoon a few teaspoons over the top of the salad (add more depending on your taste). Enjoy at once.
Notes
When cooking lentils, use 1/2 chicken bone broth and 1/2 water for an extra rich flavor. But I understand if you want to keep it vegetarian to use only water.
If you are cooking the lentils and the carrots at the same time, start the lentils first (they take longer). Let both of them cool for about 20 minutes before assembling the salad.
Pro tip- I like to combine all the lentils and carrots together. Then only take from that what I’m going to eat with the greens, instead of combining everything. It is made for 2-4 people depending on serving sizes. Keep the lentils and carrots in a airtight container in your refrigerator for 3-4 days.
- Prep Time: 5
- Cook Time: 20
- Category: salad
- Method: stove-top
- Cuisine: vegetarian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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