Honey Roasted Carrot Lentil Salad

Have you ever tried carrot lentil salad? It’s a colorful and tasty dish that’s not only good for you but also super fun to make. The sweet, roasted carrots mixed with hearty lentils create a yummy combination that’s great for lunch or dinner.

This dish solves busy weeknights by delivering a budget friendly plant based option that stores well, reheats easily, and satisfies lunch needs.

I’ve faced my own challenges with salads. Sometimes they can feel boring or lacking in flavor, especially when you’re trying to eat more veggies. This recipe solves that problem by bringing in sweet and savory elements that really brighten up the dish, making it enjoyable to eat.

The best part? You won’t need to spend all day in the kitchen. It takes about 20 minutes to prep and just over an hour to cook, making it ideal for meal prep or when you want to whip up a quick healthy dinner. Plus, the lentils add some protein, making it a filling option.

If you want to add a little more to your meals, you might enjoy trying out this Pesto Aioli. It’s a tasty way to spice things up while keeping it simple!

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Honey Roasted Carrot Lentil Salad

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• Author: Charlene
• Prep Time: 20 minutes
• Cool Time:
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6-8 as a side dish, 4 as a main dish 1x
• Category: salad
• Method: salad
• Cuisine: gluten-free, vegetarian
• Diet: gluten-free, vegetarian

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Description

A vibrant and nutritious Honey Roasted Carrot Lentil Salad perfect as a side or main dish.

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Ingredients

Scale 1x2x3x

• 1 kg (2.2 lbs) carrots, peeled and sliced into 1cm thick pieces
• 3 tablespoons (45 ml) extra virgin olive oil
• 2 tablespoons (30 g) honey
• 11/2 teaspoon (2 g) cumin, ground
• 1/41/2 teaspoon (1 g) paprika, ground
• 1/41/2 teaspoon (1 g) dried coriander, ground
• 11/2 teaspoon (6 g) sea salt flakes
• Cracked black pepper, to taste
• 425 grams (15 oz) brown lentils, canned, drained and rinsed
• 1/4 red onion, peeled and thinly sliced
• 120 grams (4.2 oz) fresh baby arugula
• 2 tablespoons (30 g) currants
• Handful fresh cilantro
• 100 grams (3.5 oz) goats cheese
• 1/2 cup (120 g) natural yogurt
• 4 tablespoons (60 g) mayonnaise
• Handful flat leaf parsley, finely chopped
• 2 tablespoons (30 ml) lemon juice
• 1/21/2 teaspoon (3 g) sea salt
• Cracked black pepper, to taste

Cook Mode

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Instructions

1. Roast Carrots Until Tender: Start by preheating the oven. Place the sliced carrots into a large baking dish, drizzle with olive oil, honey, cumin, paprika, dried coriander, sea salt, and cracked black pepper. Toss until the carrots are evenly coated. Roast the carrots at 400 degrees F until they are golden and tender, about 40 minutes. They should develop a nice caramelized color and smell sweet. If they are not soft yet, do not hesitate to leave them in for a bit longer.
2. Cook Lentils to Perfection: While the carrots roast, prepare the lentils. In a small saucepan, add the drained and rinsed brown lentils and cover them with water. Cook until they are al dente, about 20 minutes. They should be tender but still hold their shape. Watch the cooking time carefully, as overcooked lentils can become mushy.
3. Whisk Up the Dressing: In a bowl, whisk together the natural yogurt, mayonnaise, lemon juice, and 1/21/2 teaspoon of sea salt until smooth. If the dressing is too thick, add a splash of water to achieve the right consistency, but be cautious not to thin it too much, as a bit of thickness helps it cling to the salad.
4. Combine Everything in a Bowl: Once the carrots are cool enough to handle, combine them with the cooked lentils in a large bowl. Toss gently to mix, allowing the vibrant colors and mouthwatering aroma to permeate.
5. Serve with Fresh Greens: Lay a bed of fresh arugula on a large serving platter, then spoon the carrot and lentil mixture on top. The fresh greens should look vibrant and crispy. Serve immediately to keep the greens from wilting.

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Notes

• Storage Tips: Store in an airtight container in the fridge for up to 2 days. For meal prepping, leave the dressing off until the day of eating.
• Expert Tips: If roasted carrots are not tender, cut them into smaller pieces for even cooking and roast them longer if necessary. If the dressing is too thick, mix in a tablespoon of water or extra yogurt for a lighter consistency. Watch the cooking times carefully with canned lentils to maintain the right texture.
• Reheating Instructions: If serving later, gently reheat the carrot and lentil mixture in the oven at 350 degrees F until warmed through, taking care not to overheat the arugula.
• Serving Suggestions: Pair with grilled chicken or fish, serve as a main dish with crusty bread, or add roasted nuts for additional texture.
• Recipe Variations: Add roasted sweet potatoes for a sweeter touch, incorporate different greens like spinach or kale, or top with toasted almonds or walnuts for crunch.
• Ingredient Notes: Choose fresh and firm carrots for the best texture. Substitute baby carrots if preferred, roasting them whole if desired. Use Greek yogurt or natural yogurt, ensuring it is unsweetened. For a cheese alternative, feta cheese works well. If currants are not available, dried cranberries can be substituted, although currants work best for this recipe.

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Nutrition

• Serving Size: 1 serving
• Calories: 545
• Sugar: 20g
• Sodium: 839mg
• Fat: 20g
• Saturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 71g
• Fiber: 27g
• Protein: 25g
• Cholesterol: 14mg