Description
A hearty and nutritious salad combining tender lentils with sweet sautéed carrots, fresh herbs, and a bright lemon vinaigrette. Perfect for meal prep or light dinners.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 3 large carrots, diced (about 2 cups)
- 1/2 red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup toasted sunflower seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon ground cumin
Instructions
- 1. Cook lentils in boiling water for 20-25 minutes until tender. Drain and cool.
- 2. Dice carrots into 1/4-inch pieces.
- 3. Sauté carrots in 2 tablespoons olive oil for 8-10 minutes until tender-crisp.
- 4. Finely dice red onion and soak in cold water for 10 minutes if desired.
- 5. Whisk together lemon juice, olive oil, garlic, mustard, honey, cumin, salt, and pepper for dressing.
- 6. Chop fresh parsley and mint.
- 7. Toast sunflower seeds in dry skillet for 3-4 minutes until golden.
- 8. Combine lentils, carrots, onion, and herbs in large bowl.
- 9. Pour dressing over mixture and toss gently.
- 10. Add toasted sunflower seeds and let rest 15 minutes before serving.
Notes
Store in refrigerator for up to 4 days. Best served at room temperature. Can substitute maple syrup for honey to make vegan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 8g
- Sodium: 145mg
- Fat: 14g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g