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White bowl of lentils, sliced carrots, olives, baby spinach, nuts and seeds on a light blue background with a white napkin on the side.

Lentil Carrot Salad

carrots, olives, watercress and dried cherries

STARS

Indulge in health—this super salad is a rainbow of nutrition doused in dynamic flavor. A combination of sliced carrots, marinated olives, peppery greens, and tart dried cherries provides a splendid variety of textures and flavors. Black lentils, rich in cholesterol-lowering fiber, absorb these robust flavors for a salad that fills you up without filling you out. The addition of crunchy pistachios and a gently spicy harissa dressing will have you craving healthy for every meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Lentil Carrot Salad

  • 1 cup black lentils
  • 1 bay leaf
  • ½ teaspoon salt
  • 1 pound rainbow carrots
  • 2 cups mixed lettuce
  • ½ cup pitted mixed olives
  • ¼ cup toasted pistachios
  • ¼ cup dried cherries

Harissa Vinaigrette

  • 2 tablespoons harissa
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 orange, zested and juiced
  • 1 tablespoon sherry vinegar 
  • 1 teaspoon brown sugar
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ cup olive oil
  • ½ cup canola oil
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
Directions
1
Place the lentils, bay leaf and salt is a saucepan, cover with water and bring to a simmer. Cook for 20 minutes, or until the lentils are tender. Drain and discard bay leaf. 
2
Shave the carrots into ribbons with a peeler.
3
In a blender, purée the harissa, shallot, garlic, mustard, orange zest, orange juice, sherry vinegar, brown sugar and all spices. Combine the oils in a measuring cup and add in a steady stream, with the blender running, to emulsify. When all oil is incorporated, add the cilantro and blend to mix. Season with salt and pepper. 
4
Toss the carrot ribbons, lettuce, olives, pistachios, cherries and vinaigrette in a bowl. Divide the lentils between bowl and top with salad.

Lentil Carrot Salad

carrots, olives, watercress and dried cherries

STARS

Indulge in health—this super salad is a rainbow of nutrition doused in dynamic flavor. A combination of sliced carrots, marinated olives, peppery greens, and tart dried cherries provides a splendid variety of textures and flavors. Black lentils, rich in cholesterol-lowering fiber, absorb these robust flavors for a salad that fills you up without filling you out. The addition of crunchy pistachios and a gently spicy harissa dressing will have you craving healthy for every meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Lentil Carrot Salad

  • 1 cup black lentils
  • 1 bay leaf
  • ½ teaspoon salt
  • 1 pound rainbow carrots
  • 2 cups mixed lettuce
  • ½ cup pitted mixed olives
  • ¼ cup toasted pistachios
  • ¼ cup dried cherries

Harissa Vinaigrette

  • 2 tablespoons harissa
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 orange, zested and juiced
  • 1 tablespoon sherry vinegar 
  • 1 teaspoon brown sugar
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ cup olive oil
  • ½ cup canola oil
  • ¼ cup chopped cilantro
  • Salt and pepper to taste

Directions

1
Place the lentils, bay leaf and salt is a saucepan, cover with water and bring to a simmer. Cook for 20 minutes, or until the lentils are tender. Drain and discard bay leaf. 
2
Shave the carrots into ribbons with a peeler.
3
In a blender, purée the harissa, shallot, garlic, mustard, orange zest, orange juice, sherry vinegar, brown sugar and all spices. Combine the oils in a measuring cup and add in a steady stream, with the blender running, to emulsify. When all oil is incorporated, add the cilantro and blend to mix. Season with salt and pepper. 
4
Toss the carrot ribbons, lettuce, olives, pistachios, cherries and vinaigrette in a bowl. Divide the lentils between bowl and top with salad.