CentMenu / Lunch
Lentil and carrot salad
Ready-cooked lentils and grated carrots soak up a mustard vinaigrette.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.12 lb (960 g) cooked lentils
- 2 carrots
- 0.5 red onion
- 0.35 oz (10 g) fresh parsley
- 2 tbsp (30 ml) olive oil
- 1¾ tbsp (25 ml) wine vinegar
- 2¾ tsp (15 g) mustard
- ½ tsp (3 g) salt
Let’s cook
Drain and rinse 2.12 lb (960 g) cooked lentils; grate 2 carrots and finely chop 0.5 red onion and 0.35 oz (10 g) fresh parsley.
Whisk 2 tbsp (30 ml) olive oil, 1¾ tbsp (25 ml) wine vinegar, 2¾ tsp (15 g) mustard and ½ tsp (3 g) salt in a large bowl, add the lentils and vegetables and toss well.