Ingredients

• Green Lentils: 1 cup, dry (or Brown Lentils)
• Carrots: 3 medium, diced
• Olive Oil: 1 tbsp (for carrots)
• Red Onion: 1/2, finely chopped
• Fresh Parsley: 1 cup, chopped
• Fresh Mint: 1/4 cup, chopped (optional)

↳ Dressing

• Lemon Juice: 1/4 cup
• Olive Oil: 3 tbsp
• Dijon Mustard: 1 tsp
• Garlic: 1 clove, minced
• Salt: to taste
• Black Pepper: to taste

Preparation Steps

1. Cook lentils according to package directions. Drain and let cool.
2. Preheat oven to 400°F (200°C). Toss diced carrots with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
3. In a small bowl, whisk together lemon juice, 3 tbsp olive oil, Dijon mustard, and minced garlic for the dressing. Season with salt and pepper.
4. In a large bowl, combine cooked lentils, roasted carrots, red onion, fresh parsley, and mint (if using).
5. Pour the dressing over the salad and toss to combine.
6. Taste and adjust seasoning. Serve at room temperature or chilled.