This lightly spiced carrot lentil salad is full of warming flavors with a hint of sweetness. The crunch carrots balance out the tender lentils and sweet raisins. Best of all, it gets tossed in a tasty vinaigrette!
Lentil and carrot salad is popular year-round, especially during June. Enjoy it as a delicious vegan friendly salad or serve it with a dollop of hummus and pita bread to turn it into a main dish.
This recipe was inspired by Middle-Eastern flavors. If you like my warm cauliflower and lentil salad, you are sure to love this! Carrot lentil salad pairs well with this balsamic eggplant sandwich and vegan mac and cheese.
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Why You'll Love This Recipe
- This easy to make salad is wholesome, hearty and entirely plant-based.
- The lightly spiced dressing balances out all of the base flavors of the salad, and it's made without mustard.
- Lentil salads are incredible for meal prep because they stay good all week! Make sure to check out my helpful guide on how to cook lentils.
Ingredients Notes
- Lentils - I recommend using French green lentils (also known as Puy lentils) or black lentils. Cook them in water, salt and a bayleaf for extra flavor!
- Carrots - I like to buy pre-shredded carrots for this recipe to keep things simple.
- Red onion - this adds the perfect bite to the salad and helps balance out the sweet flavors.
- Raisins - they add sweetness to the salad and pair well with the lentils and carrots.
- Cilantro - I known not everyone likes cilantro but I think it adds great flavor to this salad.
- Red wine vinegar - adds acidity which helps balance out the sweetness of the raisins.
- Maple syrup - compliments the warming spices and balances out the dressing.
- Spices - salt, black pepper, cayenne pepper, cumin, smoked paprika and cinnamon.
See recipe card for quantities.
Substitutions & Variations
- Cilantro - instead of cilantro you can use parsley or scallions.
- Mint - mint is often a popular addition to this middle-eastern inspired salad.
- Olives - add in ½ cup of Kalamata olives for a salty element.
- Nuts - add in ½ cup of toasted nuts. I recommend pistachios, sliced almonds or walnuts.
- Dates - swap in ½ cup of chopped medjool dates instead of raisins.
- Lentils - you can use black/beluga lentils in place of Puy lentils.
- Vinegar - try using balsamic vinegar for a sweeter flavor!
Step by Step Instructions
Combine the water, lentils, salt and bayleaf into a saucepan. Bring the lentils to a boil, cover, turn the heat to low and simmer for 20 minutes. Strain out excess liquid and set the lentils aside.
Make the dressing. Combine the red wine vinegar, maple syrup, minced garlic, cinnamon, salt, cumin, smoked paprika and olive oil. Whisk together.
Add the lentils, carrots, red onion, raisins, cilantro, and dressing to a large bowl.
Mix everything together until combined. Enjoy warm or cold.
Hint: feel free to use 2 cans of lentils in place of dried lentils. This will make assembly super quick!
Storage
Store lentil salad in an airtight container in the fridge for up to 5 days. The lentils and carrots will continue to marinate in the dressing as it sits, further developing the flavors!
I do not recommend freezing this. It is best enjoyed within a week.
Top tip
If you can't find shredded or matchstick carrots at the grocery store, you can grate your own using a box grater. This is an extra step but it will work well as a substitute.
Frequently Asked Questions
Yes you can use whole carrots in this recipe. I recommend dicing them or using a grater or vegetable peeler to turn them into friendly, bite-sized portions.
Turn lentil and carrot salad into full meal by spreading a thick layer of hummus or greek. yogurt on a plate. Add the lentil salad on top and serve it with a side of pita bread or naan.
Carrot Lentil Salad
Ingredients
- 1 cup French green lentils rinsed
- 1 bayleaf
- ½ teaspoon salt
- 3 cups water
- 3 cups shredded carrots
- ½ cup red onion diced
- ½ cup raisins
- ¼ cup cilantro roughly chopped
For the dressing:
- ¼ cup red wine vinegar
- 1 tablespoon maple syrup
- 1 garlic clove minced
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
Instructions
- Add the lentils, bayleaf, salt and water to a medium saucepan.
- Bring the lentils to a boil over high heat. Cover with a lid, reduce the heat to low and simmer for 20 minutes or until tender.
- Drain excess water and discard the bayleaf. Allow the lentils to cool for 5-10 minutes.
- Add the red wine vinegar, maple syrup, garlic, salt, cayenne pepper, cinnamon, cumin, smoked paprika and extra virgin olive oil to a small bowl. Whisk together until combined.
- Add the lentils, carrots, red onion, raisins, cilantro and dressing to a large mixing bowl. Mix together until combined. Enjoy warm or cold.
Notes
- You can use 2 (15 oz) cans of lentils if you don't want to cook them from scratch.
- Add in ½ cup of Kalamata olives for a salty kick.
- Add in ½ cup toasted nuts such as almonds, walnuts or pistachios for more texture.
Cathy says
I love your quinoa lentil salad! I can't wait to try this one! Love that your recipes are not only delicious, but healthy too!
Emily Toshiko says
Thank you so much! I'm so glad you are enjoying the lentil salad series I've been working on. I bet you'll love this one!
Em says
This has been a great dish to pack for lunch. I often find that I miss the taste cheese in salad, but this is absolutely delicious without it. The flavors go so well together!