Carrot & lentil salad
A nice quick and easy sesaonal recipe to have to hand for the week ahead…
A dish like our Rainbow Carrot & Lentil Salad with Warm Spice Dressing helps. It keeps, it improves slightly over time, and it can be used a few different ways
Carrots are in good form at the moment – sweet, reliable, and usually better when given a bit of heat. Lentils add substance without much work. Together, they make something that holds up well, reheats well, and doesn’t need much attention once it’s done.
Warm, sharp, and just enough sweetness to bring it together.
Prep time: 5 minutes
Cooking time: 20-25 minutes
Serves: 4
Ingredients
- 200g green or Puy lentils
- 4 rainbow or heritage carrots, sliced on a bias
- 1 tbsp olive oil
- sea salt
- Warm spice dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch chilli flakes
- salt to taste
- To finish
- 1–2 tbsp Folláin Tomato & Chilli Jam
- 2 tbsp dukkah
- Fresh parsley or coriander
Method
- Simmer lentils in salted water for 20–25 minutes until tender but holding shape. Drain well.
- Toss carrots with oil and salt. Roast at 200°C (fan) for 20–25 minutes until tender with some colour.
- Warm the olive oil gently with cumin and coriander for 30 seconds to bring out the flavour. Remove from heat, then stir in lemon juice and salt.
- Toss the warm lentils and carrots with the dressing.
- Spoon small amounts of Folláin Tomato & Chilli Jam over just before serving — let it soften into the dish rather than mixing it through.
-
Finish with dukkah and fresh herbs.
Ingredients
- 200g green or Puy lentils
- 4 rainbow or heritage carrots, sliced on a bias
- 1 tbsp olive oil
- sea salt
- Warm spice dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch chilli flakes
- salt to taste
- To finish
- 1–2 tbsp Folláin Tomato & Chilli Jam
- 2 tbsp dukkah
- Fresh parsley or coriander
Method
- Simmer lentils in salted water for 20–25 minutes until tender but holding shape. Drain well.
- Toss carrots with oil and salt. Roast at 200°C (fan) for 20–25 minutes until tender with some colour.
- Warm the olive oil gently with cumin and coriander for 30 seconds to bring out the flavour. Remove from heat, then stir in lemon juice and salt.
- Toss the warm lentils and carrots with the dressing.
- Spoon small amounts of Folláin Tomato & Chilli Jam over just before serving — let it soften into the dish rather than mixing it through.
-
Finish with dukkah and fresh herbs.
