Salads
Warm lentil and roasted carrot salad with Dijon dressing
Green lentils, roasted carrots and toasted walnuts tossed with a mustard and cider-vinegar dressing. A French-inspired salad for four, served warm or chilled.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French
Ingredients
Method
Prepare the carrots
Heat the oven to 200 °C, conventional heat. Cut the carrots into 1 cm half-moons. Rinse the lentils and remove any stones or damaged seeds.
Roast
Toss the carrots with 15 g oil and 2 g salt. Spread on a tray and roast for 25–30 minutes, turning halfway, until tender and lightly browned.
Cook the lentils
Meanwhile, cover the lentils with 1 litre water in a saucepan. Simmer gently for 20–30 minutes, until tender but holding their shape; add water if needed.
Make the dressing
Finely chop the shallot. Whisk the Dijon mustard, vinegar, remaining 20 g oil, remaining 2 g salt and pepper, then add the shallot.
Drain well
Drain the cooked lentils in a sieve for 2 minutes. Avoid rinsing if serving warm; excess water would dilute the dressing.
Toast the walnuts
Roughly chop the walnuts and toast in a dry pan for 2–3 minutes, stirring and watching closely so they do not burn. Chop the parsley.
Combine
Toss the warm lentils with the dressing, roasted carrots, walnuts and parsley. Fold gently to keep the lentils intact.
Serve
Divide into four portions and serve warm, or cool promptly and refrigerate for a cold salad. Bread and additional toppings are excluded from the nutrition.
The step photos are illustrative.
Notes
Contains walnuts and mustard. Refrigerate within 2 hours and use within 3 days. You may substitute 600 g cooked, drained lentils, but the timing and nutrition will differ from this dry-lentil formulation. All the listed salt is included in the estimate. Use green lentils that hold their shape rather than split red lentils.
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Nutrition facts
1 of 4 servings
- Protein
- 18.5 g
- Carbohydrates
- 53.7 g
- Fat
- 16.4 g
- Saturated fat
- 2 g
- Fiber
- 11 g
- Sugars
- 7.6 g
- Sodium
- 520 mg
Approximate estimate, not a measurement of the cooked dish. Brands and draining change values; nutrients with incomplete data are omitted. Generic references for prepared mustard, cream, sweet potato, oil and chocolate; specific varieties and brands can differ.
Reference source: USDA FoodData Central SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Green lentils, roasted carrots and toasted walnuts tossed with a mustard and cider-vinegar dressing. A French-inspired salad for four, served warm or chilled.
Frequently asked questions
Can I use canned lentils?
Yes, use about 600 g after draining. Warm them gently and skip boiling; the published nutrition is based on 250 g dried lentils.
Can I serve it cold?
Yes. Cool promptly, refrigerate and stir before serving, as the lentils absorb dressing.
How can I replace the walnuts?
For a nut-free version, omit them and check other ingredients for cross-contact. This changes the texture and nutrition.
