Ingredients

Carrots 

  • whole baby carrots or
  • whole carrots sliced vertically. 

Lentil Salad

  • 2 cups lentils
  • 1 handful Parsley
  • 1 handful Coriander
  • 1 cup chopped dark salad greens (spinach, kale etc.)  
  • 3 tbsp Olive oil
  • Lemon to taste
  • Salt and Pepper to taste  

Dressing

  • ½ cup greek yogurt
  • ¼  cup olive oil
  • 1 tsp minced garlic
  • Lemon juice and pepper to taste

Directions

  1. Bring lentils to boil in 3 cups of water and cook until al dente. Approximately 20 minutes. Rinse and set aside.
  2. Toss sliced carrots in olive oil and roast or grill until slightly blackened.
  3. In a bowl stir Greek yogurt, olive oil and garlic. Season with lemon juice and pepper.
  4. In a large mixing bowl combine cooled lentils with parsley, coriander, salad greens and oil. Season with lemon juice, salt and pepper.
  5. Place lentil mix in a serving bowl. Top with roasted carrots and drizzle yogurt dressing over the top. Garnish with herbs.

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