Warm Carrot Lentil Salad

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.

Nutrition Facts

0 servings

Serving size

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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