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. Slideshow:  More Salad Recipes 

Carrot-Lentil Salad
Photo: © Eva Kolenko
Active Time:
15 mins
Total Time:
45 mins
4 to 6


  • 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


  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.

Related Articles