Warm Lentil and Carrot Salad with Feta Dressing

By DreiFromBK

There are only six ingredients in this hearty but elegant salad from F&W's Kay Chun.

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

Details

Adapted from foodandwine.com

Preparation

Step 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.
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.