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Roasted Carrot and Lentil Salad’s Glorious Warm Flavor

Roasted Carrot and Lentil Salad
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A warm and hearty salad featuring tender roasted carrots and protein-rich lentils, tossed in a flavorful dressing. It’s a perfect side dish for any meal, especially during the holidays.

Ingredients

Scale
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the carrot pieces with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer.
  3. Roast the carrots for 20-25 minutes, or until tender and slightly caramelized.
  4. While the carrots are roasting, combine the rinsed lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
  5. In a small bowl, whisk together the lemon juice, Dijon mustard, and honey.
  6. Slowly drizzle in 1/4 cup of olive oil while whisking continuously to create a dressing. Season with salt and pepper to taste.
  7. In a large bowl, combine the roasted carrots, cooked lentils, and chopped parsley.
  8. Pour the warm dressing over the salad and toss gently to coat everything.
  9. Serve warm.

Notes

  • You can use any color of carrots for this recipe.
  • Feel free to add other vegetables like red onion or bell peppers to the roasting pan.
  • For a different flavor profile, consider adding a pinch of cumin or coriander to the carrots before roasting.

Nutrition

Find it online: https://sundayflavor.com/roasted-carrot-and-lentil-salad/