Sides · Warm lentil salad
Warm Sprouted Lentil Carrot Salad
Dried sprouted green lentils still need cooking before they join the salad. Briefly sauteed carrot adds sweetness while lemon dressing keeps the earthy lentils lively.
Jump to ingredients
- Yield
- 4 side portions
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Ingredients
1 cup dry sprouted green lentils, rinsedTruroots: USDA Organic
2 tablespoons olive oil, dividedBragg: USDA Organic- 3 cups water, plus more as needed
- 2 medium carrots, cut into thin half-moons
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Simmer the lentils
Bring water to a boil in a saucepan. Add rinsed lentils and simmer gently for 8 to 12 minutes, or according to the current package, until tender all the way through; add water and time if still firm.
Soften the carrots
Meanwhile heat 1 tablespoon oil in a skillet over medium heat. Cook carrots for 8 to 10 minutes, stirring, until tender with lightly golden edges.
Drain and dress
Drain the cooked lentils well. Whisk the remaining oil, lemon juice, salt and pepper in a large bowl, then fold in the warm lentils to absorb the dressing.
Finish with parsley
Fold in carrots and parsley. Taste a lentil to confirm it is tender without a hard center, adjust seasoning and serve warm. Allow up to 20 minutes of cooking for the overlapping pans.
Kitchen tips
Start checking sprouted lentils early so they retain their shape.
Drain well before dressing; residual cooking water dilutes the lemon.
Substitutions
Regular dry green lentils can be used, but cook separately by their package; they usually need more water and a longer simmer.
For dairy-free or gluten-free needs, check lentil and seasoning labels; no cheese, butter or wheat is added here.
Storage
Refrigerate promptly in a shallow covered container within 2 hours at 40°F or below for up to 3 days. Reheat gently until steaming or serve chilled.
Serving suggestions
Spoon into four side bowls with roasted vegetables or a separately prepared main course.
Make ahead
Cook and refrigerate the lentils a day ahead. Warm them with a splash of water, drain, then combine with freshly cooked carrots and dressing.
Allergen details
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Truroots Organic Green Lentils - Sprouted - 10 oz × 1 — $8.53
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
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Read recipe →Frequently asked questions
Can I eat these lentils without cooking?
This recipe uses dried sprouted lentils, not ready-to-eat fresh sprouts. Cook them until fully tender and follow the current package directions.
Should this salad be piping hot?
It is intended to be warm when dressed. Do not leave it at room temperature for more than 2 hours; refrigerate leftovers promptly.