This roasted carrot and lentil salad is super delicious and easy to make. It’s wholesome and healthy, yet filling and satisfying. The roasted carrots are sweet and earthy while 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.
This salad is perfect for anyone who is looking to meal prep their lunches. Personally, I love not having to worry about lunch even when I’m working/studying from home. However, this salad also makes a delicious and light dinner or it can be used as a side salad at a BBQ. It’s gluten free too, so you can share it with all your gluten free friends.
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, make sure to also check out these recipes:
- 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 don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
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.