I’ve never met a lentil I didn’t like! I’m obsessed with lentils. I have them most days a week. My parents never fed us lentils when I was growing up (shame on them!) and I never tried a single lentil until about 10 years ago. Now I’m hooked!
Over the past few months I’ve been crafting my go-to warm lentil salad recipe. It’s relatively easy for me to make – or throw together throughout the week because I generally have all ingredients on hand.
I was inspired by a lunch special at a favorite cafe and this great recipe http://www.bbcgoodfood.com/recipes/1262639/puy-lentil-spiced-roast-carrot-and-feta-salad. Lemon + lentils: genius!
Warm Lentil Salad Ingredients
- Organic lentils. I use black beluga lentils most often.
- 12 oz Organic rainbow baby carrots or equivalent (I use the 12 oz bag by Cal-organics; this is enough for 2 salad servings)
- 1/2 to 1 TBS Organic maple syrup.
- Shawarma spice (a few dashes)
- 1 lemon (for juice)
- 1/4 to 1/2 red onion, thinly sliced
- Good quality feta cheese (just a few crumbles)
- Organic arugula
- Organic ripe nectarine or other stone fruit
- Organic Mint
- Organic Celery
- Organic cucumber (optional)
- Organic sliced radish (optional)
- Organic extra virgin olive oil
- Organic balsamic vinegar
Organic Lentil Salad Nutritional Benefits
- Organic lentils: packed with protein, iron, fiber, folate, B vitamins and zinc
- Organic arugula: plenty of green goodness!
- Organic carrots: vitamin A, vitamin K, B vitamins, vitamin C, potassium, beta-carotene and antioxidants.
Warm Organic Lentil Salad Recipe Steps
- Preheat oven to 400 degrees F.
- Start cooking your lentils on a stove top according to their cooking instructions on the package. Or, if you have precooked lentils, take them out of the fridge.
- Slice the baby carrots in half and arrange on a baking pan. (I put foil on my baking pan before I use it so I don’t have to scrub the pan later). Drizzle with organic extra virgin olive oil. Sprinkle with freshly cracked pepper and sea salt and a few dashes of shawarma spice. Mix with your hands. Place carrots in the oven and bake for 20 minutes.
- Remove the baked carrots from the oven and taste. Add more salt and pepper if needed. Drizzle with a little organic maple syrup and put the carrots back in the oven for 5 minutes. If you like radish, you could add your sliced radish to the pan at this time now too.
- Saute the sliced red onions in a pan for about 5 minutes with either a little bit of organic extra virgin olive oil or organic coconut oil.
- Add about 3/4 to 1 cup of lentils to the pan with onions. Add a few hefty squeezes of lemon juice. Heat for about 5 minutes.
- Chop the organic celery, organic mint and cucumber if desired.
- Assemble the salad: in a large bowl add 1.5 to 2 cups of organic arugula, celery, mint, salt and pepper. Add a few squeezes of lemon juice and a dash of organic extra virgin olive oil and mix. Add about 1/3 to 1/2 cup or more of the lentil/onion mixture. Add half the carrots.
- Finally, top with thin slices of nectarine or other stone fruit, a few crumbles of natural feta cheese and drizzles of balsamic vinegar or balsamic vinegar reduction if you wish.