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French Lentil Salad
Warm Puy lentil salad with roasted carrots, goat cheese and a Dijon vinaigrette — hearty and elegant.
Ingredients
Instructions
Simmer lentils in unsalted water 20 minutes until just tender, drain.
Roast carrots with olive oil at 200C for 25 minutes until caramelised.
Whisk vinegar, mustard, honey and olive oil into dressing.
Toss warm lentils with dressing while still hot.
Add roasted carrots and red onion.
Toss gently and season generously.
Transfer to a platter and scatter with goat cheese and walnuts.
Scatter with parsley and serve warm.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
