Spring Lentil Salad with Roasted Carrots



  • 1 cup lentils, cooked in broth or water
  • 6 whole carrots, peeled
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper to taste
  • Baby salad greens (for serving)
  • Feta cheese, crumbled for garnish (optional)

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 cup torn parsley leaves
  • 1/2 cup torn mint leaves
  • 1/4 cup very thinly sliced radishes
  • 1-2 green onions, thinly sliced
  • Sea salt and black pepper


  1. Preheat oven to 350°F. Place cooked lentils in a bowl. Cut carrots into finger size pieces, and place them onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 20-25 minutes, or until tender and golden on the edges, then remove from heat and allow to cool.

    In a separate bowl, whisk together dressing ingredients. Mix some of the dressing into the lentils. Make a bed of salad greens on a serving plate, and spoon lentils on top. Layer the carrots over the lentils and drizzle with the remaining salad dressing. Sprinkle with feta cheese if using and serve.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, vegan