Name: Warm Carrot and Lentil Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 5 large carrots; 1 red onion; A handful of fresh watercress; 1 cup cooked brown lentils; 2 tablespoons pine nuts; 3-4 tablespoons hummus; Olive oil (for roasting, about 1-2 tablespoons); Salt and pepper to taste

Jump to Recipe

Introduction

This warm carrot and lentil salad is a hearty and nutritious dish that combines roasted vegetables with tender lentils and fresh watercress. It’s perfect as a light meal or a satisfying side, offering a lovely mix of textures and flavors.

A white bowl holds a colorful salad with three main layers: the bottom layer is a mix of roasted orange carrot sticks and chunks of purple onion, the middle layer is scattered green leaves, and the top layer features pale dollops of creamy white sauce and sprinkled small brown lentils. To the side, a smaller white bowl contains more lentils, while another white plate has a pile of fresh green leafy herbs. A spoon rests inside the salad bowl, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large carrots
1 red onion
2 tablespoons pine nuts
A handful of fresh watercress
1 cup cooked brown lentils
3-4 tablespoons hummus
Olive oil (for roasting)
Salt and pepper (to taste)

Instructions

Step 1: Preheat the oven to 200°C (390°F).
Step 2: Cut the carrots on the diagonal into smaller pieces and slice the red onion into sixths. Place them on a baking tray lined with baking paper, drizzle with a little olive oil, and season with salt and pepper. Mix well to coat evenly.
Step 3: Roast the vegetables in the oven for 22 to 25 minutes until tender and slightly caramelized.
Step 4: While the vegetables roast, toast the pine nuts in a dry pan over medium heat for a few minutes, stirring frequently, until they start to brown. Remove from heat and set aside to cool.
Step 5: Drain and rinse the cooked lentils, then warm them gently in a pan over low heat.
Step 6: Add the roasted carrots and onion to the lentils in the pan. Season with salt and pepper and stir to combine, warming through for a moment.
Step 7: Remove from heat and transfer the salad to serving plates. Top with fresh watercress, sprinkle with toasted pine nuts, and dollop with hummus before serving.

Tips & Variations

Try adding a splash of lemon juice or a sprinkle of cumin for an extra layer of flavor.
Swap watercress for baby spinach or arugula if you prefer a milder green.
Use canned lentils in a pinch, but be sure to rinse and drain them well before warming.
For a vegan option, ensure your hummus contains no dairy ingredients.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or enjoy cold as a refreshing salad. Add fresh watercress and hummus just before serving to maintain their freshness.

How to Serve

The dish is served on a white rectangular plate with three main layers: the bottom layer consists of green lentils spread evenly with some green leafy bits mixed in, the middle layer features a colorful mix of roasted carrot slices in orange, purple, and yellow, arranged in a scattered but balanced way, and the top layer is sprinkled with small chopped red onions and sunflower seeds, adding texture and pops of color. The plate is placed on a white marbled surface, next to a small wooden bowl filled with more sunflower seeds and a wooden spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils?

Yes, brown or green lentils work best for this salad because they hold their shape well. Red lentils tend to become mushy when cooked and are less ideal for this recipe.

Is this salad suitable for meal prep?

Absolutely. This salad keeps well in the fridge and can be enjoyed cold or reheated. Just add the watercress and hummus fresh when ready to serve for the best flavor and texture.