Carrot lentil salad is a vibrant, wholesome dish that combines the earthy flavors of lentils with the sweetness of carrots. This salad is packed with nutrients, easy to make, and perfect for meal prep.
This carrot lentil salad is more than just a simple salad. It’s a nutrient-dense meal that’s filling, flavorful, and incredibly versatile.
The natural sweetness of carrots pairs wonderfully with the subtle, nutty flavor of lentils, creating a balanced taste that’s super satisfying.
This black lentil carrot salad is high in fiber and protein, making it an excellent choice for those looking to add more plant-based meals to their routine while keeping the prep easy!
Ingredients
See the recipe card for exact amounts.
- Carrots: Sweet and crunchy, carrots add color, texture, and natural sweetness to the salad.
- Lentils: The foundation of the salad, black lentils provide a hearty, protein-rich base. They have a mild, earthy flavor that complements the other ingredients.
- Kale: When choosing kale, I use two different types. My regular grocery store sells curly kale. My local specialty store sells lacinato kale, which I prefer (also called cavolo nero, dinosaur kale, black kale, and Tuscan kale). Either variety is fine. For this recipe, I used lacinato kale, which is a little more tender and doesn’t need massaging before use. If you use curly kale, I recommend massaging it a bit or shredding it very thinly.
- Red onion: Adds a sharp, tangy flavor and a pop of color.
- Walnuts: Walnuts add a crunchy texture.
- Green onions: for another pop of color and mild onion flavor.
Substitutions
- Carrots: If you’re not a fan of raw carrots, try roasting them first for a sweeter, caramelized flavor.
- Lentils: Use green or brown lentils instead or try chickpeas or navy beans.
- Kale: Try spinach or arugula instead.
- Dressing: Use your favorite dressing if you’re not into the spices in this orange dressing. Some other options are apple Dijon dressing,
Cook dry lentils for this recipe or use canned like I did for a quick & easy time saver.
Instructions
Prep Tips
- Add all of the dressing ingredients to a jar.
- Add the lid and shake to combine.
- Add the rest of the ingredients to a large bowl.
- Add the dressing and toss to combine. Serve.
Tips for making lentil carrot salad
- Using canned lentils are quick and easy but cooking lentils from scratch is more economical, so the choice is yours!
- I use a mandoline to cut the carrots into thin matchsticks. You can do this using a knife also or shred them for an easier but less crunchy result.
- Nuts add nice crunch to the recipe. Toast them to bring out even more flavor if you have time.
- Substitute your favorite dressing instead if you’re not a fan of spices like cinnamon in salad dressing.
- Add fresh herbs like parsley for more color and fresh flavor.
- This salad has 29 grams of protein per serving but if you can add even more if you want to. Try adding chickpeas or cooked chicken or shrimp.
What to serve with carrot black lentil salad
To serve this as a side salad, pair with air fryer teriyaki salmon, sheet pan chicken and asparagus, or butternut squash burgers.
For a light lunch or dinner try pairing this salad with pull apart cheesy garlic bread or mushroom toast.
Do you like light side salads? Try fennel carrot salad next!
More Salad Recipes
Storage
This salad stores well in the fridge in an airtight container for 3-4 days.
FAQs
Yes, this salad can be made ahead of time and stored in the refrigerator. I have found the flavors improve after sitting and the texture remains pleasing. You can keep the dressing separate until you’re ready to serve if you want to be sure to maintain the salad’s freshness and crunch.
Black Lentil Carrot Salad
Ingredients
For the Salad
- 4 large carrots shredded/julienned
- 6 stems lacinato kale ribboned, see notes
- 15 oz black lentils drained and rinsed
- ⅓ cup sliced red onion
- ⅓ cup chopped walnuts
- 2 green onions sliced
Spiced Orange Dressing
- ¼ cup olive oil
- 6 tablespoons orange juice
- 1 teaspoon vinegar I use rose vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon curry powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chipotle chili powder
- kosher salt about 1/4 teaspoon
- ground black pepper
Instructions
For the dressing
- Add all dressing ingredients to a jar with a lid and shake to combine.
For the salad
- Add all salad ingredients to a large bowl and toss with about 1/2 cup of the dressing.
- Serve with the rest of the dressing on the side if needed.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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