Carrot + Lentil Salad

August 10, 2021

Carrot + Lentil Salad

Ingredients
Roasted Carrots Recipe
Turn oven on to 400 degrees
2 carrots, peeled and sliced into 1/4inch rounds
2 tablespoons of olive oil
2 pinches of salt
1 Pinch of black pepper
 
Salad
2 garlic cloves, minced
½ yellow onion, finely chopped
1 teaspoon Dijon mustard (or to taste)
3 tablespoons white or apple cider vinegar
½ cup olive oil
Salt and pepper to taste
1 cup cooked Rancho Gordo French-Style Green Lentils or Black Caviar Lentils
1 cup chopped fresh parsley

 

Instructions

Toss the sliced carrots, olive oil, salt, and pepper in a bowl. Pour on a cookie sheet. Roast for about 10 minutes or until fork tender. Allow to cool.

In a small bowl, combine the garlic, onion, mustard, and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.

Place the roasted carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some leftover vinaigrette.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.

Serves up to 4 and will store in the refrigerator for up to four days. This is an easy recipe to double or triple.

Recipe adapted from: Rancho Gordo





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