With roasted carrots, French green lentils, peppery watercress and fresh feta, you’ll have trouble choosing what’s your favorite ingredient in this super healthy and hearty salad. Served warm or at room temperature, this recipe is great for a light lunch or a side dish for fish, lamb, pork or chicken.
Ingredients
- ½ pound carrots
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- Salt
- Freshly ground pepper
- 1 cup green lentils
- 1 bay leaf
- 1 garlic clove
- 1 bunch watercress (thin stems and leaves only)
- 1/3 cup feta, crumbled
- Lemon vinaigrette
Recipe
- Preheat oven to 425 degrees Fahrenheit. Cut carrots into even-sized sticks. In a large bowl, mix carrots, olive oil and cumin seeds. Place carrots on baking sheet and roast for about 25 minutes, until tender.
- Meanwhile, rinse lentils under running water and remove any debris or rocks. In a saucepan, add lentils and 2 cups waters, 1 bay leave and a garlic clove. Bring water to a boil, then reduce heat. Cook uncovered for 25 to 30 minutes. When tender, add a pinch of salt. Set aside.
- In large bowl, mix lentils, carrots and watercress. Top with feta. Drizzle with vinaigrette.