Ingredients
Scale
- 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