Carrot and Lentil Salad
This easy roasted carrot salad is mixed with lentils, raisins, pine nuts & topped with a creamy mustard dressing for an easy weeknight dinner great all year around.
Ingredients
- 6 carrots peeled and sliced into bite size pieces
- 1 cup dried French lentils
- 1 tbsp olive oil
- 1 tsp cayenne pepper
- 1 tsp dried herbs
- ½ tsp cumin
- 1 tsp salt
- ⅓ cup toasted pine nuts
- ¼ cup raisins
Dressing
- 2 tsp dijon mustard
- 1 tbsp olive oil
- ½ lemon juice
- 1 tsp agave syrup
- ½ tsp salt
- 1 tbsp chopped parsley
- 1 tbsp dried or fresh dill
Instructions
- Preheat oven to 200C.
- Rinse and sort lentils, then cook lentils according to package directions. Make sure to add a generous pinch of salt to the cooking liquid.
- In a small bowl, whisk together vinaigrette ingredients.
- Wash and peel carrot, then slice into evenly bite-sized pieces. Toss with olive oil and spices then add to a sheet pan and roast for 20-25 minutes, stirring once halfway through cook time.
- Toast the pine nuts on a dry pan until golden brown.
- In a large mixing bowl, combine cooked lentils, raisins, roasted carrots, toasted pine nuts, and vinaigrette. Toss until well coated. Enjoy hot or cold!