Carrotlentil Salad Recipes

CARROT/LENTIL SALAD

I got this recipe in a "swap" with one of my sisters. People usually aren't too familiar with lentils, so they'll at first try only a little. Before long, though, they'll ask to have the bowl passed back down so they can take a "real" helping! We live on a small livestock farm-raising goats, rabbits and chickens-and I've found this salad's an ideal dish to take out to the field. My husband and I have four children, ranging in age from 6 years to 6 months.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Carrot/Lentil Salad image

Steps:

In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours.

Nutrition Facts :

Ingredients

1 cup dried lentils, rinsed
1 cup diced carrots
2 garlic cloves, minced
1 bay leaf
DRESSING:
1/2 cup finely chopped celery
1/4 cup finely chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper

CARROT-AND-LENTIL SALAD

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 55m

Number Of Ingredients 10

Carrot-and-Lentil Salad image

Steps:

Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.
Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.

Ingredients

1 cup black or Le Puy lentils, picked over and rinsed
1/2 yellow onion
2 cloves garlic
2 teaspoons grated peeled fresh ginger (from a 3/4-inch piece)
1 teaspoon Dijon mustard
3 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 carrots, peeled and shaved into thin strips with a peeler
1 cup packed fresh flat-leaf parsley leaves

WARM CARROT AND LENTIL SALAD

This dish is delicious served warm or at room temperature.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 13

Warm Carrot and Lentil Salad image

Steps:

Heat olive oil in a saucepan over medium heat. Add onion and garlic, and saute until soft and translucent, about 5 minutes.
Add the carrots, pepper, cumin, and ground coriander, and saute, stirring the mixture frequently, until the pepper is slightly softened, about 3 minutes more.
Add the lentils and chicken stock, and keep at a strong simmer until lentils are tender, 15 to 17 minutes.
Add the apricots, and continue to simmer, stirring, 1 minute more. Stir in the golden raisins. Remove from heat, stir in the cilantro and parsley, and serve.

Nutrition Facts : Calories 271 g, Fat 3 g, Fiber 9 g, Protein 10 g, Sodium 256 g

Ingredients

2 teaspoons olive oil
1 small yellow onion, cut into 1/2-inch dice
1 clove garlic, peeled and minced
1 pound carrots, peeled and cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 teaspoon cumin
1 teaspoon ground coriander
1/2 cup lentils, rinsed and picked over
2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
3/4 cup dried apricots, cut into 1/2-inch pieces
1/4 cup golden raisins
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh flat-leaf parsley

ROASTED CARROT, ROCKET & LENTIL SALAD

A vibrant and substantial salad for two that's rich in calcium, fibre and 4 of your 5-a-day. With toasted cumin, honey and mustard it's rich in flavour too!

Provided by Sophie Godwin - Cookery writer

Categories Lunch, Side dish, Starter

Time 45m

Number Of Ingredients 11

Roasted carrot, rocket & lentil salad image

Steps:

Heat oven to 200C/180C fan/ gas 6. Toss the carrots in 1 tbsp oil, the cumin seeds and some seasoning. Spread out on a baking tray and roast for 30-35 mins until soft and charred around the edges.
Meanwhile, whisk together the remaining oil, the lemon zest and juice, honey and mustard. Once the carrots are cooked, stir through all the remaining ingredients, then toss through the dressing to serve.

Nutrition Facts : Calories 596 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 18 grams fiber, Protein 22 grams protein, Sodium 2.1 milligram of sodium

Ingredients

300g carrots , peeled and sliced lengthways
3 tbsp extra virgin olive oil
½ tsp cumin seeds
1 lemon , zested and juiced
½ tsp honey
½ tsp wholegrain mustard
250g ready-cooked lentils
¼ cucumber , chopped
80g rocket , washed
1 avocado , sliced
50g feta , crumbled

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

Provided by Good Food team

Time 40m

Number Of Ingredients 10

Puy lentil, spiced roast carrot & feta salad image

Steps:

Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium

Ingredients

2 tbsp olive oil
1 tbsp cumin seeds
500g carrots , peeled, halved and cut into batons
1 tbsp clear honey
250g pouch cooked Puy lentils (or canned, drained and rinsed)
1 red onion , finely sliced
½ lemon , juiced
large handful mint leaves, roughly chopped
100g lamb's lettuce
85g feta cheese , crumbled

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To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
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Carrotlentil Salad Recipes

CARROT/LENTIL SALAD

CARROT-AND-LENTIL SALAD

WARM CARROT AND LENTIL SALAD

This dish is delicious served warm or at room temperature.

ROASTED CARROT, ROCKET & LENTIL SALAD

A vibrant and substantial salad for two that's rich in calcium, fibre and 4 of your 5-a-day. With toasted cumin, honey and mustard it's rich in flavour too!

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?

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