Name: Warm Carrot Lentil Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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; 3 tbsp red wine vinegar; ¼ cup olive oil; 1 tsp Dijon mustard; salt, to taste; pepper, to taste

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

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

Peel and slice carrots and chop onion and scallions.

Vegetable Make

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].

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

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

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