Lentil Carrot Salad

Lentil carrot salad is tasty, aromatic, and inspired by Mediterranean flavors and aromas.

It’s easy to make, and you can serve it as a starter, side, or main with warm pita bread, yogurt tahini sauce, or whipped ricotta.

Carrots: we use orange carrots, but you can also use carrots of different colors.

Lentils: use green or brown lentils. You can use canned lentils or dry lentils that you cook yourself. Here’s our guide on how to cook lentils.

Parsley: we recommend flat-leaf parsley for this lentil carrot salad. Substitute fresh mint or cilantro for parsley.

Raisins: you can use regular or golden raisins. They add a nice sweet touch that complements the carrot flavor and contrasts the tangy and garlicky flavor of the dressing.

Dressing

Olive oil: we recommend extra-virgin olive oil.

Mustard: you can use Dijon mustard or standard yellow mustard. The mustard is essential because it binds the other ingredients together and makes them stick to the carrots. Also, it adds a slightly bitter flavor that’s delicious with the sweetness of the carrots.

Lemon juice: best if freshly squeezed.

Garlic: use fresh garlic; grated, or minced. Substitute garlic powder for fresh garlic, although it won’t have the same fresh and zesty flavor.

Paprika and cumin: regular paprika and ground cumin. Cumin is especially important in this dressing. Its flavor perfectly matches lentils and carrots, so don’t skip it.

Salt and pepper: sea salt and freshly ground black pepper.

Red pepper flakes: to add a touch of spiciness, they are optional.

Garnish and Toppings

Shaved almonds: garnish the salad with shaved toasted almonds. Substitute almonds for pine nuts, pistachios, or crushed and toasted hazelnuts.

Yogurt tahini sauce or tahini sauce: they are optional, and the salad is delicious without them.

However, you can complement this dish with a dollop of our terrific yogurt tahini sauce (greek or non-dairy yogurt, tahini, garlic, salt, min, and cumin) or with a drizzle of creamy tahini sauce (tahini, water, lemon juice, salt, garlic).

US cups + grams measurements in the recipe box at the bottom of the page.

Peel and chop the carrot into small bite-size pieces. Boil them in lightly salted water for 20 minutes or until fork tender.

In the meantime, make the dressing by whisking together extra virgin olive oil, mustard, lemon juice, grated garlic, ground cumin, paprika, salt, pepper, and red pepper flakes.

To a large mixing bowl, add boiled carrots while they are still warm, drained lentils, raisins, finely chopped parsley, and the dressing.

Toss to combine. Taste and adjust for salt.

Transfer to a serving platter and garnish with your favorite toasted nuts. We love shaved almonds lightly toasted on a pan for a few minutes.

My best recommendation is to serve this salad with a few dollops of our delicious tahini yogurt sauce or with a generous drizzle of tahini sauce.

The tahini’s nutty flavor and creamy texture are just perfect with this lentil carrot salad.

You can also serve it on top of couscous (which takes 5 minutes to make) to turn it into a delicious main dish.

The salad is excellent as an appetizer (mezze) or as a main dish with other Mediterranean and Middle-Eastern-inspired dishes:

• Falafel (chickpea flour, dried chickpeas, cumin, parsley, garlic, etc.)
• Hummus (chickpeas, cumin, garlic, lemon juice, tahini, etc.)
• Muhammara (pomegranate seeds, bell pepper, tomatoes, onion, tomato paste, etc.)
• Baba ganoush (eggplant, tahini, paprika, parsley, lemon, tahini, garlic, etc.)
• Zaalouk (garlic, eggplant, tomatoes, tomato paste, parsley, cumin, paprika, etc.)
• Shirazi salad (cucumber, tomatoes, dried mint, lime juice, olive oil, etc.)
• Tabbouleh (falt-leaf parsley, tomatoes, bulgur, mint, scallions, olive oil, etc.)

Mains

Falafel

Sauces

Yogurt Tahini Sauce

Dips and Spreads

Muhammara

Dips and Spreads

Baba Ganoush

Make ahead: this recipe is excellent to make ahead as it keeps well in the fridge for a few days, and the flavor melds as the salad sits with the dressing.

Refrigerator: store in an airtight container in the fridge for 3 – 4 days.

Reheat: take out of the fridge 15 minutes before eating. Warm it up for 30 seconds to 1 minute in the microwave.

Freezer: this recipe is not suitable for freezing.

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