1½pounds(680grams)carrotscut into bite-size pieces
1can (15 ounces)(230grams)lentilsor 1 ⅓ cups cooked or ⅔ cup dry lentils
2tablespoons(30grams)raisins
¼cup(6grams)parsleychopped
3tablespoonsshaved almondslightly toasted on a pan
Dressing
3tablespoonsextra virgin olive oil
2tablespoonslemon juice
1tablespoonmustard
1small clovegarlicgrated
½teaspooncumin
½teaspoonpaprika
¾teaspoonsaltor more to taste
⅛teaspoonblack pepperor red pepper flakes
Peel and chop 1½ pounds carrots 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 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), ½ teaspoon cumin, ½ teaspoon paprika, ¾ teaspoon salt, and ⅛ teaspoon black pepper.
To a large mixing bowl, add boiled carrots while they are still warm, 1 can (15 ounces) lentils (rinsed and drained), 2 tablespoons raisins, ¼ cup parsley (chopped) and the dressing.
Toss to combine. Taste and adjust for salt.
Transfer to a serving platter and garnish with 3 tablespoons shaved almonds lightly toasted on a pan.
Our recommendation is to serve this salad with a few dollops of our delicious tahini yogurt sauce or with a generous drizzle of tahini sauce.