Flavorful carrot salad with crispy Beluga lentils

Name: Flavorful carrot salad with crispy Beluga lentils
Prep time: 30 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: middle eastern
Ingredients: 8.8 oz beluga lentils; 14 oz carrots; 8 tbsp olive oil; 1 red onion; 8 dried apricots; 2 oz hazelnuts; 0.77 oz parsley; 2 tsp ras el hanout; 2 tsp maple syrup; 1 tsp lemon zest; 3 tbsp sherry vinegar; chili (optional); salt; pepper

Based on 1 ratings

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Carolin Roitzheim

Food Editor at Kitchen Stories

"This carrot salad with crispy Beluga lentils really has it all: It’s packed with textures and flavors, and it’s both filling and light as a satisfying main. The combination of crunchy carrot ribbons, sweet dried apricots and earthy hazelnuts make the whole plate particularly exciting. Ras el Hanout gives the salad a warm, spicy note, while lemon zest, sherry vinegar and parsley provide freshness and lightness. For me, the roasted lentils are an absolute highlight, giving the salad a great crunch, completing the perfect celebration of different flavours and textures. You can swap the dried apricots for fresh ones, add other herbs like dill, or roast other nuts like almonds. If you like, sprinkle some feta on top at the end for a creamy component; without it, the dish is completely vegan. A colorful, healthy and satisfying salad, ideal for brunch, lunch or as part of your next dinner."

Difficulty

Easy 👌

Preparation

30 min

Baking

15 min

Resting

0 min

Ingredients

2Servings

MetricImperial

125 g

200 g

4 tbsp

dried apricots

30 g

hazelnuts

10 g

parsley

1 tsp

ras el hanout

1 tsp

maple syrup

½ tsp

lemon zest

1½ tbsp

sherry vinegar

chili (optional)

salt

pepper

Utensils

oven, pot, spatula, sieve, baking sheet, parchment paper, peeler, cutting board, knife, platter (large), frying pan, salad servers

Nutrition per serving

Cal659

Fat37 g

Protein20 g

Carb67 g

Step 1/4
- 125 g beluga lentils
- 1 tbsp olive oil
- salt
- oven
- pot
- spatula
- sieve
- baking sheet
- parchment paper
Preheat oven to 220°C/425°F. Cook lentils according to package instructions and drain. Then, spread lentils on a baking sheet lined with parchment paper, drizzle with ¼ of the olive oil, season to taste with salt, and roast in the preheated oven at 220°C/425°F for approx. 15 min., until they are slightly crispy. Flip halfway through if desired.
Step 2/4
- 200 g carrots
- ½ red onion
- 4 dried apricots
- 30 g hazelnuts
- 10 g parsley
- chili (optional)
- peeler
- cutting board
- knife
- platter (large)
In the meantime, peel carrots with a vegetable peeler and cut into fine strips. Halve red onion and slice into fine rings. Cut dried apricots also into fine strips and add everything to a serving bowl. Roughly chop hazelnut and parsley and set aside. If desired, cut chili into fine, diagonal rings.
Step 3/4
- 3 tbsp olive oil
- 1 tsp ras el hanout
- 1 tsp maple syrup
- ½ tsp lemon zest
- 1½ tbsp sherry vinegar
- pepper
- frying pan
- salad servers
Heat remaining olive oil in a small pan, add hazelnuts and Ras el Hanout, and briefly sear until fragrant. Pour nut-oil mixture over the ingredients in the serving bowl. Add maple syrup, lemon zest, and sherry vinegar. Season to taste with salt and pepper. Toss everything well together.
Step 4/4
Remove roasted lentils from the oven and add them to the serving bowl along with parsley. Carefully toss everything again, re-season with salt and pepper. If desired, garnish with chili and either serve immediately while still warm or let it rest in the fridge.
Enjoy your meal!