Warm Lentil and Carrot Salad with Feta Dressing

There are only six ingredients in this hearty but elegant salad from F&W’s Kay Chun.

  • Active:
  • Total Time:
  • Servings: 4 to 6

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 1 pound carrots—peeled, halved lengthwise and cut into 3-inch pieces
  • 7 tablespoons extra-virgin olive oil
  • 3/4 cup French green (Le Puy) lentils
  • 1 cup chopped cucumber
  • 1/4 cup chopped dill
  • Kosher salt
  • Pepper
  • 1/2 cup crumbled feta cheese

How to make this recipe

  1. Preheat the oven to 450°. On a baking sheet, toss the carrots with 2 tablespoons of the olive oil and roast until tender, about 30 minutes. Scrape into a large serving bowl.

  2. Meanwhile, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.

  3. Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil; season with salt and pepper.

  4. In a blender, puree the feta with 2 tablespoons of water and the remaining 3 tablespoons of oil until smooth. Season with salt. Spoon the dressing over the lentil salad and serve.

Suggested Pairing

Crisp, lightly herbal Sauvignon Blanc.

Contributed By Photo © Eva Kolenko Published April 2016

1066432 recipes/warm-lentil-and-carrot-salad-feta-dressing 2016-03-02T02:03:12+00:00 Kay Chun salads|weeknight-dinner|4|fast|vegetarian april-2016 recipes,warm-lentil-and-carrot-salad-feta-dressing 1066432

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5