Lentil and Roasted Carrot Salad

This Lentil and Roasted Carrot Salad has spring vibes, while also being hearty enough for a cozy winter lunch. Lentils are packed with tons of nutrients and create the base for this plant-based salad. Enjoy it as a protein-packed side dish or as a make-ahead lunch with a side of crackers or chips.

I’ve started planting my seeds for the summer garden, and a few spring flowers are beginning to poke up beneath the dry leaves. Spring is almost in the air, and I’m here for it! While I haven’t scattered my carrot seeds yet, they are in season, and I’ve been eating lots of them. This Lentil and Roasted Carrot is a hearty and delicious way to enjoy them.

Why You’ll Love This Lentil and Roasted Carrot Salad  

• Gives spring vibes – The weather is starting to warm a bit, which means carrots and fresh herbs are on my mind. If you’ve been craving fresh flavors, you’ve got to give this lentil salad a try!
• Great for meal prep – Lentils soak up the flavor of the dressing, so the salad keeps getting better after it sits for a while. Prep it on Sunday and you’ll have healthy and filling lunches all week long.
• Packed with nutrients – Lentils are nutrient powerhouses, so they’re a great addition to your diet. They are high in fiber, folate, and potassium.

Lentil and Roasted Carrot Salad Ingredients

• Lentils – I used brown lentils that I cooked beforehand. You can also use petite French lentils or canned lentils if you prefer. Red lentils don’t usually work well in salads, so I would avoid them.
• Carrot – I used orange carrots but rainbow colored carrots would be great too, and so pretty!
• Celery – Celery adds a refreshing crunch to this salad. You could also use cucumber if you like.
• Onion – I added diced red onion and thinly sliced green onions (scallions) to this salad. I like the different flavors of both, but you can stick with one kind if you prefer.
• Golden Raisins – Golden raisins add a bit of sweetness and a nice pop of color. You could also use dried cranberries or regular raisins.
• Fresh Herbs – You can add any of your favorite herbs to this salad.
• Sunflower Seeds – Sunflower seeds add a nice salty crunch. Any kind of nut/seed will work.
• Dressing – I used an easy tahini and oil-based citrus dressing for this lentil salad. The tahini adds a lovely creaminess.

How To Make This Easy Lentil Salad with Roasted Carrots

1. Preheat oven to 425 degrees F. Add the diced carrots to a medium-sized sheet pan, along with the olive oil, salt, pepper, garlic powder, and cumin. Toss together until carrots are fully coated. Roast carrots in the oven until fork-tender, about 20 minutes, flipping once.
2. To a large bowl, add the cooked lentils, roasted carrots, celery, red onion, green onion, golden raisins, fresh herbs, and sunflower seeds.
3. Make the dressing by adding all dressing ingredients to a jar or medium-sized bowl and whisk until combined. Pour dressing over salad and mix well. Use only as much dressing as you like. Add extra salt and pepper if needed.
4. Lentil salad can be served immediately or chilled until ready to eat. I like to enjoy it with crackers, tortilla chips, or pita bread.

Lentil Salad Recipe Frequently Asked Questions

• This lentil salad is both vegan and gluten-free.
• What lentils are best for lentil salad? I used brown lentils that I pre-cooked until tender. Petite French lentils would also work, but I would not recommend using red lentils as they are more mushy in texture. Canned brown lentils will work, too, and cut down on time.
• Can different vegetables be added? Yes, feel free to add any extra veggies you like!
• Can this salad be made ahead of time? Yes, lentil salad is great to make ahead of time because as the days go by, the lentils soak up more of the dressing. 
• How long does this salad last? If stored in an air-tight container in the refrigerator, salad should last about 4-5 days.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP

Looking For More Healthy Lentil Recipes?

Quick and Easy Vegetarian Lentil Soup

One Pot Lentil Quinoa Coconut Curry

Easy Vegan Meatloaf with Lentils and Chickpeas

Mediterranean Lentil Salad

BBQ Shepherds Pie with Lentils and Chickpeas

Lentil and Roasted Carrot Salad

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4.5 from 2 reviews

• Author: She Likes Food
• Total Time: 40 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

This Lentil and Roasted Carrot Salad has spring vibes, while also being hearty enough for a cozy winter lunch. Lentils are packed with tons of nutrients and create the base for this plant based salad. Enjoy as a protein packed side dish or as a make ahead lunch, with a side of crackers or chips.

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Ingredients

Scale 1x2x3x

• 4 cups cooked and cooled brown lentils
• 4–6 cups peeled and diced carrots
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cups small diced celery
• 1/3 cup thinly sliced green onion
• 1/3 cup diced red onion
• 1/2 cup chopped fresh herbs, I would recommend parsley, dill, mint, cilantro or a mixture
• 1/2 cup golden raisins
• 1/3 cup roasted and salted sunflower seeds

Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup tahini
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1–2 cloves garlic, minced
• 1 1/2 teaspoons dijon mustard
• 1 teaspoon pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Pre-heat oven to 425 degrees F.  Add the diced carrots to a medium sized sheet pan, along with the olive oil, salt, pepper, garlic powder and cumin.  Toss together until carrots are fully coated.  Roast carrots in the oven until fork tender, about 20 minutes, flipping once.
2. To a large bowl, add the cooked lentils, roasted carrots, celery, red onion, green onion, golden raisins, fresh herbs and sunflower seeds.
3. Make the dressing by adding all dressing ingredients to a jar, or medium sized bowl and whisking until combined.  Pour dressing over salad and mix well.  Use only as much dressing as you like.  Add extra salt and pepper, if needed.
4. Lentil salad can be served immediately or chilled until ready to eat.  I like to enjoy with crackers, tortilla chips or pita bread.

• Prep Time: 15 min
• Cook Time: 25 mins
• Category: Side, Vegan
• Method: Oven
• Cuisine: American