Lentil and Carrot Salad with Parsley, Cilantro, Mint and Feta
Dried lentils can double or even triple in size, so when they’re done cooking, measure out 3 cups. If you have any left, save for another use like blending into a smoothie!
This dish can easily be made vegan by omitting the cheese.
- Yield: Makes 5 cups 1x
Ingredients
Scale
- 1–1/4 cups brown, green or black lentils (need 3 cups cooked lentils for salad)
- 3 cups water
- 1 pound of carrots, peeled and roll cut, about 1” Check out this short how-to video
- 4 teaspoons extra virgin olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 teaspoon garlic powder
- 1 cup packed parsley leaves, chopped
- 1/2 cup packed cilantro leaves, chopped
- 1/4 cup packed mint leaves, chopped
- 1/2 teaspoon lemon zest
- 4 teaspoons lemon juice, plus more to taste
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees fahrenheit.
- Place lentils and water in a medium saucepan and turn heat to high. As soon as water comes to a boil, lower heat to low and simmer until lentils are firm yet tender. Depending on the type and age of your lentils, this could take 20-30 minutes. Drain and cool.
- While lentils are cooking, toss roll cut carrots with 2 teaspoons of olive oil, 1/2 teaspoon of salt and garlic powder. Place carrots on a sheet pan and roast in oven until firm yet tender, about 20 minutes. Cool when done.
- In a large bowl, mix the cooled lentils, carrots, parsley, cilantro, mint, lemon zest, lemon juice, feta remaining 2 teaspoons of olive oil and remaining 1/4 teaspoon of salt.
- Add more lemon juice and/or salt to taste.
Notes
Can be eaten warm or at room temperature.
Makes ten 1/2 cup servings as a side dish, or five 1 cup servings as a main entree
Keywords: lentils, salad, carrots, feta, vegetarian, nut free, gluten free
