Carrot and lentil salad

Recipes / Salads

Low fat, gluten free and vegetarian, this meal ticks so many boxes it has to be tried to be appreciated.

Recipe «Carrot and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 bunches baby carrots, peeled, trimmed, 2 tsp sesame seeds, 2 tsp olive oil, 1 red onion, finely chopped, 2 celery sticks, finely chopped , 2 garlic cloves, crushed, 210g French green lentils, rinsed, 500ml Massel vegetable liquid stock , 40g creamy feta, 60g ricotta, 1 tbsp fresh mint leaves, chopped, 1/4 cup fresh continental parsley leaves, chopped, plus extra, to serve, 2 bunches broccolini, trimmed, cut into florets, steamed, 2 tsp balsamic vinegar.

Ingredients:

  • 2 bunches baby carrots, peeled, trimmed 
  • 2 tsp sesame seeds 
  • 2 tsp olive oil 
  • 1 red onion, finely chopped 
  • 2 celery sticks, finely chopped 
  • 2 garlic cloves, crushed 
  • 210g French green lentils, rinsed 
  • 500ml Massel vegetable liquid stock 
  • 40g creamy feta 
  • 60g ricotta 
  • 1 tbsp fresh mint leaves, chopped 
  • 1/4 cup fresh continental parsley leaves, chopped, plus extra, to serve 
  • 2 bunches broccolini, trimmed, cut into florets, steamed 
  • 2 tsp balsamic vinegar 

Instructions

  1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place carrots on the prepared tray. Spray with olive oil. Sprinkle with sesame seeds. Roast for 25 minutes or until golden and tender.
  2. Meanwhile, heat oil in a saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute. Add lentils and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 25 minutes or until lentils are tender and liquid has absorbed.
  3. While lentils are cooking, combine feta, ricotta, mint and 1 tbs parsley in a bowl.
  4. Add broccolini, carrots, vinegar and remaining parsley to lentils. Toss to combine. Top with feta mixture and extra parsley.