Black Lentil Carrot Salad
A nutritious and flavorful salad featuring black lentils and carrots.
Servings: 4
Calories: 552kcal
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
The salad dressing makes 3/4 cup and you need about 1/2 cup for the salad.
Using canned lentils to make it quick and easy!
If using lacinato kale, simply shred it and add it to the salad. If using curly kale, massage it first to help make it easier to eat!
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.
Toast the walnuts to bring out even more flavor if you have time.
Use your favorite dressing instead.
This salad stores well in the fridge in an airtight container for 3-4 days.
Nutrition
Calories: 552kcal | Carbohydrates: 70g | Protein: 29g | Fat: 19g | Fiber: 25g | Sugar: 10g | Calcium: 153mg | Iron: 9mg
https://www.pipercooks.com/carrot-lentil-salad/
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