Tuesday, April 26, 2016

Warm Lentil and Carrot Salad with Feta dressing from Food and Wine

This recipe from Food and Wine is fantastic and I am so happy to have found it as it will be a frequent flyer at our dinner table. With only six ingredients, it is quick to prep, cook, and assemble.


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


  1. Preheat the oven to 450°. 
  2. 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.
  3. While the carrots are roasting, in a small saucepan of boiling water, cook the lentils until al dente, about 15 minutes. Drain well.
  4. Add the lentils to the carrots along with the cucumber, dill and 2 tablespoons of the oil. Season to taste with salt and pepper.
  5. In a blender, puree the feta with 2 tablespoons of water (or perhaps a little yogurt)  and the remaining 3 tablespoons of oil until smooth. Season with salt. 
  6. Spoon the dressing over the lentil salad and serve.

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