How To Make Puy Lentil, Spiced Roast Carrot & Feta Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup Puy lentils
- 4 large carrots, peeled and cut into long strips
- 1 tsp cumin powder
- 1 tsp paprika
- 2 tbsp olive oil
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Cook the Puy lentils according to the package instructions.
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In a large bowl, toss the carrot strips with cumin powder, paprika, olive oil, salt, and pepper.
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Arrange the seasoned carrots on a baking tray and roast for 20-25 minutes until tender.
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In a serving bowl, combine the cooked lentils, roasted carrots, crumbled feta cheese, and chopped parsley.
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Drizzle with olive oil and season with salt and pepper to taste.
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Toss gently until well combined.
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Serve the salad warm or at room temperature.
Nutrition
- Calories : 289kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 17mg
- Sodium : 396mg
- Total Carbohydrates : 32g
- Dietary Fiber : 11g
- Sugar : 6g
- Protein : 13g
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