Lentil salad with carrots and tahin dressing
This delicious and simple lentil salad with carrots is perfect as a vegetarian main or as a lunch salad if you have more time to spare (the carrots have to be roasted, so that takes a bit of time. Otherwise it’s super easy)
Lentil salad with carrots and feta
This is a simple yet delicious salad. I have to confess that I don’t eat a lot of legumes. Not everyone can handle the digestion of the beans very well, so make sure you cook them for long enough if you use the dried version. I opted for canned lentils in this case, as it is so much quicker when preparing this lentil salad with carrots.
If you are not too fond of lentils you could make this same salad with chickpeas. They would work really well here too. Like I said, I don’t eat a lot of legumes, but if I do, it is usually either lentils or chickpeas.
Quick and easy
Apart from the roasting of the carrots which does require some time; this salad is super easy. I love using the tahin dressing as that gives the salad that special vibe. If you mix the tahin with the mayonaise you will find that it makes the dressing rather thick. You need a bit of lemon juice to loosen that up. Of course if you prefer the dressing really thick than it’s ok to leave out the lemon juice. The lentil salad with carrots will definitely not taste any less for it.. 🙂
Instead of tossing out the carrot greens you can wash them and use them in your salad. Or you can of course also use parsley. I always like to add something green to any kind of salad. It looks better and we can all use some additional greens in life.
This lentil salad with carrots can easily be combined with a good piece of fish if you want or chicken will go really well with it too.
Lentil salad with carrots
- 1 bunch carrots
- 1 tbsp olive oil
- 310 gr lentils 1 can
- 75 gr pomegranate seeds 1 pomegranate
- 75 gr feta crumbled
- 2 tbsp mayonaise
- 2 tbsp tahin
- 1 tbsp lemon juice
- pepper and salt
- Preheat the oven to 200˚C (400˚F). Clean the carrots and cut big ones in half over the length. Or in quarters if they are really big.
- Divide the carrots over a baking tray and sprinkle with some olive oil, pepper and salt. Roast the carrots in the oven for about 20 to 30 minutes or until they are cooked through. Rinse the lentils and let them drain.
- Take a large bowl and spread the lentils and carrots in the bowl. Sprinkle with the pomegranate and the crumbled feta.
- Make a dressing by combining the mayonaise, tahin and lemon juice together to make a smooth sauce. Add pepper and salt to taste if needed.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.