Warm Carrot Lentil Salad

Warm Carrot Lentil Salad
Prep Time15 minsCook Time15 minsDifficultyBeginnerYields4 ServingsCategory

Source from: Lovely Lemon

Vegetables
 8 carrots, peeled and sliced on an angle
 1 medium onion, sweet, chopped
 1 tbsp olive oil
 6 scallions, green tops only, chopped
 2 cups lentils, canned, drained and rinsed
 1 cucumber, chopped
 ¼ cup pepitas, raw (pumpkin seeds)
 1 cup parsley, chopped
 salt, to taste
 pepper, to taste
Simple Dressing
 3 tbsp red wine vinegar
 ¼ cup olive oil
 1 tsp Dijon mustard
 salt, to taste
 pepper, to taste
Vegetable Prep
1

Preheat oven to 375° F and line baking sheet with
parchment paper.

2

Peel and slice carrots and chop onion and scallions.

Vegetable Make
3

Toss carrots and onion with olive oil, season with salt and
pepper. Roast in the oven until just softened - about 15-20
minutes [pushing around the pan a few times during
cooking].

4

While vegetables are roasting, add the rest of the
ingredients to a medium bowl.

5

Add warm carrots and onions right from the oven to the
bowl and toss with the dressing below.

NOTES: Feel free to add brown rice or quinoa!

Dressing Make
6

Add ingredients to a mason jar with a lid and shake
vigorously to combine.

Nutrition Facts

4 servings

Serving size

1


Amount per serving
Calories391
% Daily Value *
Total Fat 21.5g28%
Saturated Fat 3.1g16%
Trans Fat 0.0g
Cholesterol 0mg
Sodium 137mg6%
Total Carbohydrate 37g14%
Dietary Fiber 14g50%
Total Sugars 10g
Protein 14g

Calcium 11mg1%
Iron 32mg178%
Potassium 1099mg24%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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