This roasted carrot and lentil salad is super delicious and easy. It’s wholesome, healthy yet filling. The roasted carrots are sweet and earthy and the lentils add a savoury note. The almonds give the salad some crunch and the parsley adds freshness. Overall, this is a well-balanced, flavourful salad which is why it’s become one of my go-to’s.
It’s perfect for anyone looking to meal prep their lunches. I personally love not having to worry about lunch even when I’m working/studying from home. But this salad also makes a delicious and light dinner if that’s more what you’re looking for.
If you are using this recipe to meal prep your lunches, I’d recommend doing a double batch so you get 4-5 servings out of it.
If you like interesting and fun salads, then you might also like these:
- Barley and Broccoli Salad with Tahini Dressing
- Roasted Sweet Potato Salad with Crispy Black Beans
- Tomato-Avocado-Peach Salad
I hope you enjoy this roasted carrot and lentil salad. Please let me know in the comments what you think or tag me on Instagram @nothangryanymore with your creations!
Roasted Carrot and Lentil Salad
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- 1 bunch Dutch carrots*
- 50 g almonds
- 250 g cooked and rinsed brown lentils (= 1 can lentils, or otherwise cook lentils as per instruction on the packaging)
- 1 handful fresh parsley
- 1 spring onion
- 50 g currants
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- salt and pepper to taste
- Preheat the oven to 180°C
- Wash the Dutch carrots, take off the greens (use them to make pesto or add them to soups) and cut the carrots into big chunks
- Lightly coat the carrots in olive oil (about 1 tbsp) and add salt and pepper. Roast the carrots on a baking tray for 15 minutes at 180°C. They should be a little soft and caramelised, but still quite crunchy.
- Add the almonds onto the baking with the carrots after 5 minutes and roast together with the carrots for the remaining 10 minutes.
- Into a large bowl, add the lentils, chopped spring onion, chopped parsley and currants.
- Once the carrots and almonds are done, add them to the bowl too. Mix everything until combined.
- Add 2 tbsp olive oil and 1 tbsp white wine vinegar to a small dish and mix. Then add it into the large bowl and mix the salad. Add salt and pepper to taste.
- The salad tastes great when slightly warm but is also very tasty cold the next day. It can also be stored in an airtight container for up to 4 days in the fridge.