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Spiced Lentil and Carrot Salad
With tender lentils, sweet carrots, and a warm spiced dressing, this hearty, wallet-friendly salad will be just as good for lunch tomorrow.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●saucepan
- ●bowl
- ●grater
📝 Preparation Steps
1
Stir 1½ cups French green lentils, picked through, rinsed, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt into a medium pot of boiling water. Reduce heat to medium and simmer, stirring occasionally, until lentils are just tender, about ⏱️ 20 minutes. Drain and set aside.
½ cups French green lentils, picked through, rinsed1(heaping) coarsely chopped cilantro or parsley1 cup
2
Toast ½ cup coarsely chopped salted, roasted almonds or cashews in a small saucepan over medium-low, shaking pan often, until golden brown, about ⏱️ 5 minutes. Transfer to a plate.
3
Wipe out pan and cook 3 garlic cloves, thinly sliced, and ½ cup extra-virgin olive oil in pan over medium heat, swirling often, until garlic is light golden, 2–⏱️ 3 minutes. Add ¾ cup golden raisins or dried cranberries and cook, swirling pan, until starting to plump, about ⏱️ 30 seconds. Add 1 Tbsp. ground coriander, ½ tsp. freshly ground black pepper, ¼ tsp. crushed red pepper flakes (if using), and ¼ tsp. ground cinnamon; cook, swirling pan, until fragrant, about ⏱️ 30 seconds.
. ground coriander1 Tbsp(heaping) coarsely chopped cilantro or parsley1 cup
4
Immediately transfer to a large bowl and mix in ⅓ cup apple cider vinegar, 2 Tbsp. Dijon mustard, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Add 1½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater, 1 cup (heaping) coarsely chopped cilantro or parsley, and reserved lentils and toss gently to combine. If you have time, let salad sit ⏱️ 10 minutes.
. Dijon mustard2 Tbsp(heaping) coarsely chopped cilantro or parsley1 cup½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater1
5
When ready to serve, taste salad and add more vinegar and season with more salt if needed. Top with almonds. Do Ahead: Salad (without almonds) can be made 4 days ahead. Transfer to an airtight container; cover and chill. Store almonds in a separate airtight container at room temperature.
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