Sweet Carrot Lentil Feta Salad

Sweet roasted carrots with earthy lentils and salty feta. Slice carrots on a diagonal for broad surfaces that caramelize well.

Why you’ll love this recipe

• Sweet roasted carrots with earthy lentils and salty feta.
• Slice carrots on a diagonal for broad surfaces that caramelize well.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 lb carrots, thin diagonal slices
• 1 15-oz can cooked lentils, drained
• 1/3 cup feta, crumbled
• 1 lemon, juiced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Toss carrots with half the oil and cumin.

2. 02

   Roast 25 minutes, turning once, until tender and browned

   Roast 25 minutes, turning once, until tender and browned.

3. 03

   Cook it through

   Whisk remaining oil with lemon juice and toss with cooked lentils.

4. 04

   Bring it together

   Fold warm carrots through the lentils and scatter feta on top.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Slice carrots on a diagonal for broad surfaces that caramelize well.

Make it your own

Use canned chickpeas instead of lentils.

What to serve with it

Dress just before serving and keep warm components separate until plating. Offer toasted bread on the side if desired; bread is an optional extra.

Storage & reheating

Refrigerate promptly in a covered container within 2 hours. Keep dressing and fresh greens or avocado separate when possible. Use within 2 days and serve chilled; do not reheat the assembled salad.