WARM LENTIL SALAD WITH ROASTED CARROTS + CUCUMBERS + FETA DRESSING
Last month at the bi-annual Planned Parenthood Book Sale, I came across Food & Wine's Market Math cookbook. The editors and test kitchen team came up with a list of 50 must-know ingredients from A-Z and wrote four recipes for each one. The result? 200 simple, creative dishes that don't break the bank or take a whole day to prepare.
When I was skimming through it, I found this savory warm lentil salad. It sounded like the perfect lunch option—easy to warm up at work, and nourishing enough to get me through the day. Though it had a few steps and multiple dishes to dirty, I decided to give it a go.
Basically, you'll wash your carrots and cucumber, and rinse the lentils. Then, cut the carrots in half lengthwise and then again in 2-3 inch slices. Chop the cucumber into bite-sized pieces.
You'll toss the carrot slices in olive oil and sea salt and roast for 30 minutes—while all that is happening, you'll cook the lentils and make the dressing.
1 lb. carrots, peeled, halved lengthwise, & cut into 3-inch pieces
7 tbsp extra-virgin olive oil
3/4 cup French green lentils
1 cup chopped cucumber
fresh herbs—I used 1 tbsp each basil and parsley, from a tube
salt and pepper
1/2 cup crumbled feta cheese
1. Preheat oven to 450°. On a baking sheet, toss carrots with 2 tbsp olive oil and roast until tender (about 30 minutes). Place roasted carrots in large serving bowl.
2. Meanwhile, in a small saucepan of boiling water, cook lentils until al dente (about 15 minutes). Drain well.
3. Add lentils to carrots, along with cucumber, fresh herbs, and 2 tbsp oil. Season to taste with salt and pepper.
4. In a blender (or if you're exceptional with a whisk, just do that), puree the feta with 2 tbsp water and 3 tbsp oil, until smooth. Season with salt. Drizzle mixture on top of mixed lentil salad, and serve.
If you're taking this to lunch, I would suggest packing the dressing separately so the salad doesn't get soggy!