Carrot Lentil Salad
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. It's all tossed in a tasty spiced dressing.
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.
Video
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.
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