High-Fiber Black Lentil & Roasted Carrot Salad
High-Fiber Black Lentil & Roasted Carrot Salad is a deliciously vibrant dish that combines earthy black lentils with sweet, caramelized carrots, all tossed in a zesty lemon dressing. Perfect for lunch or dinner gatherings, this salad is not only nutritious but also visually stunning. With a preparation time of under 30 minutes, it’s an ideal choice for anyone looking to impress their guests while enjoying a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup black lentils
- 2 cups carrots, sliced
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sliced carrots with 1 tablespoon of olive oil, salt, and pepper on the baking sheet. Roast for 20-25 minutes until tender and caramelized.
- Rinse black lentils under cold water. In a pot, combine rinsed lentils with 3 cups of water. Bring to a boil, then simmer uncovered for 20-25 minutes until tender. Drain any excess water.
- In a large bowl, combine roasted carrots and cooked lentils. Add lemon juice, parsley, and mix gently.
- Adjust seasoning with salt and pepper as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added creaminess, consider sprinkling feta cheese on top or mixing in spinach for extra greens. - Leftovers can be stored in an airtight container in the fridge for up to three days.