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WARM LENTIL SALAD WITH ROASTED CARROTS + CUCUMBERS + FETA DRESSING

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. 

warm lentil salad with roasted carrots and cucumbers

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. 

ingredients for warm lentil salad

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. 

roasted carrots

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. 

lentil salad with carrots and cucumber

ingredients
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

instructions
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!

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