Carrot and lentil salad
Our recipe for carrot and lentil salad delivers a colourful combination of comforting flavours. It features red and green lentils in the company of radishes, red peppers, and roasted carrots. We top it with a generous drizzle of a smooth dressing made with white cheese and crème fraiche. This salad will surely become a staple in your kitchen, whether you make it for a quick lunch or a substantial dinner.
Ingredients
|
Carrots
|
4 |
|---|---|
|
Radishes
|
3 |
|
Red lentils
|
1 can |
|
Green lentils
|
1 can |
|
Red pepper, diced
|
1 |
|
Parsley, chopped
|
1 tbsp |
|
Peas and lentil sprouts
|
2 tbsp |
|
Apple cider vinegar
|
1 tbsp |
|
Olive oil
|
2 tbsp |
|
Salt and pepper
|
Dressing
| 200 g | |
|
Creme fraiche
|
200 g |
Choose the right lentils
Choose red and green lentils that are labelled as whole, not split. Whole lentils hold their shape better and give the salad a firmer texture. Before buying, shake the jar gently to check that the lentils stay intact and are not too soft. Once drained and rinsed, they should still feel firm and remain intact.
Select the freshest carrots
Select carrots that feel firm and smooth, with no soft spots or shrivelled ends. That signals they are fresh; the fresher they are, the sweeter they will be once roasted. If the leafy tops are attached, they should also look fresh and bright green.
FAQ: Questions about carrot and lentil salad
Got a few things you want to double-check before making carrot and lentil salad? You will find helpful answers to commonly asked questions below.
Can I prepare this carrot and lentil salad in advance?
Yes, you can prepare this carrot and lentil salad in advance. Keep the lentils and roasted carrots in separate containers in the fridge for up to 2 days. Slice the radishes and layer everything just before serving so it stays crisp and fresh. The dressing holds up well in the fridge, too, so you can have it all ready to go when needed.
How should I store the carrot and lentil salad?
Store your assembled carrot and lentil salad in an airtight container in the fridge for up to 2 days. If you have not added the dressing yet, keep it in a separate container and drizzle it over just before serving. If the dressing is already mixed in, gently stir the salad before serving.
Nutritional values
Nutritional value, per
1127 Kcal
| Fibre | 19 gram fibers |
| Protein | 22.5 gram |
| Carbohydrates | 62.2 gram |
| Fat | 88.5 gram |
Delicious roasted carrot and lentil salad
Some meals just strike the perfect balance between comfort and freshness. Our carrot and lentil salad suits those soothing moments, letting you cosy up while the oven roasts the carrots and fills the room with their sweet scent. Tossed with olive oil and a splash of apple cider vinegar, the carrots soften inside and caramelise, taking on a subtle fruity tang.
Red and green lentils share that earthy and nutty nuance, but each introduces its own texture. The red ones turn soft and mellow, almost melting into the salad, while green lentils stay firmer with a bit more bite. Their earthy flavour keeps the sweetness of the carrots in check, so the salad stays grounded and not too sweet.
This is not our only go-to recipe for cosy salad days. Have a look at our herby falafel salad, kale chickpea salad, and pearl couscous salad.
With red pepper and crisp radishes
Red peppers and crisp radishes both contribute a delightful crunch that lifts the softer textures of the carrot and lentil salad. Red peppers have a more concentrated sweetness than carrots, with a slight bitterness tucked underneath. We slice the radishes thinly, so their sharp, peppery bite runs through the salad without overshadowing the other flavours.
A rich and creamy dressing
The dressing is the final touch of this lentil and carrot salad. White cheese and crème fraiche are whisked until rich and creamy, easily coating every ingredient in their smooth consistency. It has a mild tang, a bit of saltiness, and acts as a cooling layer that enlivens the softer, comforting flavours of the salad.
Perfect as a hearty main or flavourful side
This carrot and lentil salad is highly adaptable, working perfectly as a hearty main or a flavourful side. You can simply enjoy it on its own or perhaps with a slice of crusty bread to scoop up whatever is left on the plate. It is also easy to pack in a lunchbox, so you can take it with you and eat it whenever it fits your day.
As a side, serve it next to grilled meats, roasted chicken, or a fillet of baked fish. It also works alongside grain-based mains like stuffed peppers, lentil patties, or a mix of grilled vegetables.
Put your own spin on it
Here are a few ideas to help you put your own spin on this carrot and lentil salad. For example, scatter a handful of toasted nuts or seeds on top for more crunch. Walnuts introduce a light bitterness, pumpkin seeds have an earthy, mellow taste, and sunflower seeds are creamier than the other two.
If you want to swap the white cheese with a sharper variation, try goat’s cheese for a stronger tang or soft blue cheese for its almost spicy saltiness. For a milder direction, cream cheese makes the dressing more delicate and smoother, while cottage cheese contributes a milky flavour with a slightly grainy texture.
You can easily introduce more sharpness alongside the radishes. Thinly sliced red onions are sharp with a hint of sweetness, while capers have that salty pop. Pickled chilli provides a mild heat and tang, while raw fennel offers a crisp texture and a fresh, slightly liquorice-like note.
