Description
This Mediterranean Carrot Salad combines tender carrots, earthy lentils, and bold spices into a vibrant, healthy dish. Finished with crunchy toasted almonds and fresh mint, it’s a colorful salad that’s as satisfying as it is nourishing. Serve it warm or cold—it’s versatile enough for any season or meal.
Ingredients
4 large carrots, peeled and sliced into coins
1 cup green lentils, rinsed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili flakes or 1 teaspoon harissa
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup toasted almonds
2 tablespoons fresh mint leaves
Instructions
1. Rinse green lentils and place them in a saucepan with water and a pinch of salt. Bring to a boil, then simmer for 20–25 minutes until tender. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add sliced carrots and sauté for 6–8 minutes until just tender but still vibrant.
3. Stir in minced garlic, cumin, paprika, and chili flakes or harissa. Cook for 1–2 minutes until fragrant.
4. Add the cooked lentils to the skillet. Drizzle with lemon juice, season with salt and pepper, and gently toss. Let it warm for 2–3 minutes.
5. Transfer to a serving bowl. Top with toasted almonds and fresh mint. Serve warm, at room temperature, or chilled.
Notes
Make sure not to overcook the lentils—they should remain slightly firm to avoid turning mushy in the salad.
For best flavor, allow the salad to sit for at least 30 minutes before serving to let the spices soak in.
Toast the almonds lightly to enhance their nutty crunch—it makes a big difference!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg