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.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

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.

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