Roasted Carrot and Lentil Salad

roasted carrot lentil salad from above

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:

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

5 from 2 votes

(Click on the stars to vote!)

Prep Time 20 mins
Total Time 20 mins
Course Lunch, Main Course
Servings 2 people


  • 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.


*if you can’t find Dutch carrots, you can use 200g regular carrots instead
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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