Carrot and Lentil Salad Ingredients
● 3 cups cooked French green lentils (1 1/4-1 1/2 cup dry lentils)
○ cooked according to package directions.
● 6 medium carrots, peeled and sliced on a bias
● 1 1/2 tbsp olive oil
● 1 medium shallot, diced finely
● 2 large cloves minced garlic
● 1/3 cup unsalted pistachios, chopped
● 1/3 cup golden raisins or sultana raisins
● 3 tbsp cilantro, chopped
● 3 tbsp parsley, chopped
Vinaigrette Ingredients:
● 1/2 cup olive oil
● 2 tbsp lemon juice
● 1 tbsp maple syrup, agave or date syrup
● 1 tsp smoked paprika
● 3/4 tsp turmeric
● 3/4 tsp salt
● 1/2 tsp cumin
● 1/4 tsp cinnamon
● 1/4 tsp cayenne
Procedure
1. Preheat the oven to 400 F.
2. Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid once it begins to boil.
3. In a small bowl, whisk together vinaigrette ingredients.
4. Wash and peel carrot, then slice on a bias into evenly-sized pieces. Toss carrot with 2 Tbsp of the vinaigrette, then add to a sheet pan and roast for 15-20 minutes, stirring once halfway through cook time.
5. Heat a small sauté pan over medium heat. Add olive oil and diced shallot. Sauté for 5 minutes, stirring occasionally, then add garlic and raisins and continue cooking for a few more minutes, until softened and fragrant. Remove from heat.
6. In a large mixing bowl, combine cooked lentils, shallot + garlic + raisin mixture, roasted carrots, pistachios, cilantro, parsley and remaining vinaigrette.
7. Toss until well coated. Enjoy hot or cold!