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roasted carrot lentil salad recipe

Hearty Roasted Carrot Lentil Salad

Owen ParkerOwen Parker
A delicious and nutritious salad combining the earthy flavors of lentils with the sweetness of roasted carrots.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 280 kcal

Equipment

  • 1 Baking Sheet
  • 1 Large pot
  • 1 Mixing Bowl

Ingredients
  

Salad

  • 1 cup lentils
  • 4 large carrots peeled and chopped

Dressing

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions
 

Preparation

  • Rinse and cook lentils in boiling water for 20 minutes until tender. Drain and set aside.
  • Preheat oven to 400°F. Toss carrots with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden brown.
  • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  • In a large mixing bowl, combine cooked lentils, roasted carrots, and dressing. Toss to coat evenly.

Serving

  • Transfer salad to a serving platter. Garnish with fresh herbs if desired. Serve warm or at room temperature.

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days. Serve chilled or reheat before serving.

Notes

Pro Tips: Use fresh, firm carrots for the best roasting results. Let the salad sit for a few minutes before serving to allow the flavors to meld.
Ingredient Substitutions: Swap carrots with sweet potatoes for a variation. Use lime juice instead of lemon for a different citrus flavor.
How to Serve: Serve this salad as a side dish with grilled chicken or fish for a complete meal.
Storage & Freshness: Keep the salad in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold.
Make-Ahead Tips: Prepare the lentils and roast the carrots in advance. Assemble the salad just before serving for the freshest taste.
Keyword healthy lentil salad, roasted carrot lentil salad, winter lentil salad