© Eva Kolenko
Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 4 to 6

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

How to Make It

Step 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.

Step 2    

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

Step 3    

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

Step 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.

You May Like