Name: Roasted Carrot and Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French-inspired
Ingredients: 1 pound carrots cut into sticks; 1 cup cooked green lentils; 2 tablespoons olive oil; 2 tablespoons parsley chopped; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 3 tablespoons olive oil

Before you start

This is a salad with enough structure to be lunch. The carrots go sweet at the edges, the lentils stay earthy, and the dressing pulls everything into focus.

Why you'll love this recipe

Meal-prep friendly
Good warm or cold
Budget ingredients
Herbs make it lively

Additional backstory

Optional extra backstory space. Keep it ordinary and recipe-facing by default.

Ingredient overview

Use firm lentils that hold shape, such as green or brown lentils.

Lentils

Avoid red lentils here; they soften too much.

Step by step

Step 1

Roast until browned at the edges

The carrots should be tender through and darker at the tips. That sweetness is the point.

Roasted carrot and lentil salad with herbs on a shallow plate. — A shallow plate keeps the herbs from getting buried.

Tips

Salt the carrots before roasting.
Dress while warm so the lentils absorb flavor.

Substitutions and variations

Substitutions

Use chickpeas instead of lentils or maple vinegar instead of red wine vinegar.

Variations

Add feta, toasted walnuts, or arugula.

Serving suggestions

Serve with yogurt, flatbread, or roast chicken.

Storage, freezing, and reheating

Storage

Refrigerate for up to 4 days.

Freezing

Do not freeze; the carrots lose texture.

Reheating

Eat cold or bring to room temperature.

FAQ

Can I make it ahead?

Yes. Add delicate greens just before serving.

Printable recipe card

Roasted Carrot and Lentil Salad

Good warm, room temperature, or straight from the fridge.

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Serves: 4

Ingredients

1 pound carrots cut into sticks1 cup cooked green lentils2 tablespoons olive oil2 tablespoons parsley chopped1 tablespoon Dijon mustard1 tablespoon red wine vinegar3 tablespoons olive oil

Instructions

Roast carrots at 425°F until browned and tender.Whisk dressing.Toss warm carrots with lentils, herbs, and dressing.

Notes

If using canned lentils, rinse and dry them well.

Did you make this?

Comments and reviews are intentionally placeholder-only in this pass. The production path should use moderated submissions or a third-party moderation queue before public comments are enabled.

Related recipes

Soup · 45 min · Easy

Lemony Chickpea Rice Soup

This soup is gentle enough for a tired Tuesday and bright enough to feel cared for: chickpeas, rice, greens, and lemon in a simple broth.