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Lentil carrot salad is tasty, aromatic, and inspired by Mediterranean flavors and aromas.
It’s easy to make, and you can serve it as a starter, side, or main dish with warm pita bread and other Middle Eastern and Mediterranean recipes.
⭐️ Ingredients
1½ pounds (680 grams) carrots cut into bite-size pieces
1 can (15 ounces) (230 grams) lentils or 1 ⅓ cups cooked or ⅔ cup dry lentils
2 tablespoons (30 grams) raisins
¼ cup (6 grams) parsley chopped
3 tablespoons shaved almonds lightly toasted on a pan
Dressing
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon mustard
1 small clove garlic grated
½ teaspoon cumin
½ teaspoon paprika
¾ teaspoon salt or more to taste
⅛ teaspoon black pepper or red pepper flakes
INSTRUCTIONS
Peel and chop 1½ pounds of carrots into small bite-size pieces. Boil them in lightly salted water for 20 minutes or until fork tender.
In the meantime, make the dressing by whisking together 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), ½ teaspoon cumin, ½ teaspoon paprika, ¾ teaspoon salt, and ⅛ teaspoon black pepper.
To a large mixing bowl, add boiled carrots while they are still warm, 1 can (15 ounces) of lentils (rinsed and drained), 2 tablespoons of raisins, ¼ cup parsley (chopped), and the dressing.
Toss to combine. Taste and adjust for salt.
Transfer to a serving platter and garnish with 3 tablespoons shaved almonds lightly toasted on a pan.
❤️ Nico & Louise
#lentils #carrot
