Go Back
Carrot and Lentil Salad Recipe
Ben Carraoli

Carrot and Lentil Salad Recipe

I have to admit, the first time I made this carrot and lentil salad, I was a little skeptical. Lentils can sometimes feel a bit bland, right? But once I tossed them with roasted, spiced carrots and a zesty Moroccan-inspired dressing, I was hooked. The colors alone make this salad irresistible, and the flavors are even better.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup French green lentils Puy lentils – small, flavorful, and hold their shape beautifully. Avoid red or yellow lentils as they can turn mushy.
  • 3 medium carrots peeled and sliced – roasting brings out their natural sweetness.
  • 2 tablespoons olive oil – use extra virgin for a richer taste.
  • 1 teaspoon smoked paprika – adds warmth and depth.
  • 1 teaspoon ground cumin – complements the Moroccan flavor profile.
  • ½ teaspoon ground turmeric – gives a subtle earthy flavor and a lovely golden color.
  • ¼ teaspoon ground cinnamon – balances the spices with a hint of sweetness.
  • A pinch of cayenne pepper – optional for a little kick.
  • 1 tablespoon lemon juice – brightens the salad and balances the spices.
  • 1 tablespoon date syrup or agave – adds natural sweetness to the dressing.
  • 2 cloves garlic minced – sautéed lightly for depth.
  • 1 small shallot finely chopped – adds mild onion flavor.
  • ¼ cup sultana raisins – or swap with golden raisins or currants.
  • ¼ cup chopped pistachios – for crunch and color.
  • 2 tablespoons chopped fresh parsley – adds freshness.
  • 2 tablespoons chopped fresh cilantro – optional for extra herbal notes.

Method
 

  1. I start by rinsing the lentils thoroughly and picking out any small stones. Then, I simmer them in salted water or vegetable broth until just tender, about 20 minutes. This step is key to avoid mushy lentils.
  2. While the lentils cook, I coat the sliced carrots in olive oil, smoked paprika, cumin, turmeric, cinnamon, and cayenne. Roasting them in a preheated oven for 15–20 minutes brings out a lovely caramelized flavor.
  3. I whisk together lemon juice, date syrup, a pinch of salt, and sautéed garlic and shallot. This dressing gives the salad its bright, Moroccan-inspired taste and ties all the flavors together.
  4. Once the lentils and carrots are ready, I mix them in a large bowl with raisins, pistachios, and fresh herbs. I pour the dressing over the top and gently toss to coat evenly. The salad is even better if chilled for 30 minutes before serving.

Notes

  • I always use fresh lentils; they cook faster and taste better.
  • Roasting the carrots instead of boiling them makes a huge flavor difference.
  • I sometimes toast the pistachios lightly for extra crunch.
  • Adding fresh herbs at the last minute keeps their flavor bright and vibrant.