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.

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  • Servings: 4 to 6

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Ingredients

  • 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

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1066432 recipes/warm-lentil-and-carrot-salad-feta-dressing 2016-03-01 Kay Chun salads|weeknight-dinner|4|fast|vegetarian april-2016 recipes,warm-lentil-and-carrot-salad-feta-dressing 1066432
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