Lentil Salad

Roasted vegetables are a fall classic, but, this recipe is great for summer. The yogurt preparation in this recipe is from a popular Indian yogurt side dish called 'Raita.' In Indian cooking, we usually cook brown lentils until they are mushy, but, in a salad, we do not overcook our lentils. To help keep the shape and texture of the lentils, you should spread them on a cookie sheet and allow them to cool.

Serves: 2-3



1 cup brown lentils

3 cups vegetable stock

1/2 teaspoon sea salt

Roasted Vegetables

3 medium-size carrots, peeled and sliced horizontally

1/2 cup red onion, chopped in 1-inch cubes

2 Tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

1/2 teaspoon thyme

Cumin Raita

1/2 cup Greek yogurt

1/4 cup water

1/4 teaspoon sea salt

1/4 teaspoon crushed cumin seeds

1/8 teaspoon sweet paprika

1 Tablespoon chopped cilantro


1 cup Arugula leaves



Pre-heat oven at 350 F.

Rinse lentils under cold running water for a minute. Strain and set aside.

In a medium saucepan over medium heat, add vegetable stock, salt, and lentils. Bring to a boil.

Reduce heat to simmer and cook for thirty minutes. Strain and spread on a quarter sheet so that the lentils can cool off.

While the lentils are cooking in a mixing bowl, add the 'Roasted Carrots' ingredients and toss. Place the coated carrots and onions on a quarter cookie sheet and bake for 30 minutes.

Prepare the Cumin Raita by adding all the ingredients of 'Cumin Raita' in a small mixing bowl and mixing it. Refrigerate.

When the carrots are cooked and lentils have cooled to room temperature, divide the ingredients into three parts and place them on 3 separate salad plates. Garnish with arugula and serve. 

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