Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (15 oz) chickpeas
- 3 large carrots
- 1 medium onion
- 2 tbsp olive oil
- 2 cloves garlic
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon (optional)
- Salt and black pepper, to taste
- ¼ cup chopped fresh parsley
- 3 tbsp extra-virgin olive oil (for dressing)
- 2 tbsp lemon juice (or more to taste)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional)
Instructions
- Cook the lentils in boiling salted water until tender (about 20 minutes). Drain any excess water.
- In a skillet, heat olive oil and sauté onions and garlic until golden. Add sliced carrots, spices, salt, and pepper; cook until tender.
- In a mixing bowl, combine cooked lentils, sautéed veggies, chickpeas, and parsley.
- For the dressing, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad mixture, toss gently to combine, garnish with extra parsley if desired, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 4g
- Sodium: 367mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg