Vegetables Warm Lentil and Carrot Salad with Feta Dressing Be the first to rate & review! There are only six ingredients in this hearty but elegant salad from F&W’s Kay Chun. Slideshow: More Salad Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on March 31, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Active Time: 15 mins Total Time: 45 mins Yield: 4 to 6 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 Directions 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. Meanwhile, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well. Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil; season with salt and pepper. 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. Rate it Print