Roasted Carrot Lentil Salad

Name: Roasted Carrot Lentil Salad
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 2 servings
Cuisine: European
Ingredients: 300 g Carrot; 130 g Dry green lentils; 25 ml Olive oil; 15 g Prepared mustard; 20 ml White wine vinegar; 15 g Fresh parsley; 650 ml Water; 3 g Fine salt

Browned carrot wedges sit among lentils dressed with mustard and vinegar. This salad suits a lunch where the oven can do one job while a small pot cooks the lentils. Let the carrots gain color without drying out, and stop the lentils while they still hold their shape. Fold in parsley after the main cooking is done.

Baked carrot pieces served with whole lentils and green herbs on a white plate. — Representative photograph · Salt baked carrot salad, roasted garlic, lentils, harissa by T.Tseng · Source · CC BY 2.0. Cropped to focus on the recipe dish; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. The source identifies salt-baked carrot salad with lentils, roasted garlic and harissa. Cutting, garnish and plating differ from this recipe; the photograph is a serving reference, not verification of its ingredient formula. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 12 min · Cook time: 30 min · Total time: 42 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

300 g Carrot
130 g Dry green lentils
25 ml Olive oil
15 g Prepared mustard
20 ml White wine vinegar
15 g Fresh parsley
650 ml Water
3 g Fine salt

Allergens listed for these ingredients · Mustard. Check package labels.

Step-by-Step Instructions

Heat oven to 210°C. Cut carrots into narrow wedges, toss with half the oil and 1 g salt and roast until tender with browned edges.
Meanwhile simmer rinsed lentils in measured water until tender but holding shape, then drain.
Whisk remaining oil, mustard, vinegar and salt. Toss with warm lentils and roasted carrots, then fold in chopped parsley to serve.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, oven, baking tray, whisk and spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep green lentils so they hold their shape beside the roasted carrots. Split red lentils break apart and are not a direct salad-grain replacement.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.