Savory Lentil and Carrot Salad

Name: Savory Lentil and Carrot Salad
Cook time: 30 min
Yield: 4 servings
Ingredients: 450 g carrots peeled and cut into 2 cm pieces; 20 ml olive oil divided; 2 g fine salt divided; 1 g black pepper divided; 1 g ground cumin none; 200 g green lentils rinsed and picked over; 700 ml water divided; 30 ml lemon juice freshly squeezed; 10 g Dijon mustard none; 1 clove garlic finely grated; 8 g honey optional; 25 ml olive oil divided; 4 g fine salt divided; 1 g black pepper divided; 80 g red onion thinly sliced; 15 g flat-leaf parsley chopped; 8 g fresh dill chopped; 200 ml water divided

A warm side salad built from lentils and roasted carrots, finished with herbs, red onion, and a sharp lemon vinaigrette. The lentils provide chew and substance, while the carrots add sweetness and the dressing keeps the dish lively.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

450 g carrots peeled and cut into 2 cm pieces
20 ml olive oil divided
2 g fine salt divided
1 g black pepper divided
1 g ground cumin none
200 g green lentils rinsed and picked over
700 ml water divided
30 ml lemon juice freshly squeezed
10 g Dijon mustard none
1 clove garlic finely grated
8 g honey optional
25 ml olive oil divided
4 g fine salt divided
1 g black pepper divided
80 g red onion thinly sliced
15 g flat-leaf parsley chopped
8 g fresh dill chopped
200 ml water divided

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet. Toss the carrots with 20 ml olive oil, 2 g salt, 1 g black pepper, and the cumin. Spread in a single layer and roast for 20 to 25 minutes, turning once, until browned at the edges and tender when pierced with a knife. Carrots are browned, glossy, and tender with some caramelized edges.
While the carrots roast, combine the lentils and 700 ml water in the saucepan. Bring to a boil, then reduce to a steady simmer and cook uncovered for about 18 to 22 minutes, until the lentils are tender but still hold their shape. Drain well. Lentils are tender, not mushy, and most surface water is gone after draining.
In the large mixing bowl, whisk the lemon juice, Dijon mustard, garlic, honey if using, the remaining 25 ml olive oil, and the remaining 4 g salt and 1 g black pepper. The dressing looks emulsified and slightly thickened.
Add the hot drained lentils, roasted carrots, red onion, parsley, dill, and the remaining 200 ml water only if needed to loosen the salad. Toss gently until everything is evenly coated. The salad is evenly dressed, glossy, and warm; add only enough water to keep it moist, not soupy.
Taste and adjust with a little more salt or pepper only if needed, then serve warm or at room temperature. Seasoning tastes balanced and the salad holds together without excess liquid.