Name: Carrot and lentil salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 2 bunches baby carrots, peeled, trimmed; 6.00 gm sesame seeds; 9.20 gm olive oil; 1 red onion, finely chopped; 2 celery sticks, finely chopped; 2 garlic cloves, crushed; 210g (1 cup) French green lentils, rinsed; 500ml (2 cups) vegetable liquid stock; 40g creamy feta (such as Danish); 60g ricotta; 20.00 ml fresh mint leaves, chopped; 62.50 ml fresh continental parsley leaves, chopped, plus extra, to serve; 2 bunches broccolini, trimmed, cut into florets, steamed; 2 tsp balsamic vinegar

Carrot and lentil salad

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Healthy, flavorful, and perfect for everyone to enjoy!

Ingredients:

2 bunches baby carrots, peeled, trimmed
6.00 gm sesame seeds
9.20 gm olive oil
1 red onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
210g (1 cup) French green lentils, rinsed
500ml (2 cups) vegetable liquid stock
40g creamy feta (such as Danish)
60g ricotta
20.00 ml fresh mint leaves, chopped
62.50 ml fresh continental parsley leaves, chopped, plus extra, to serve
2 bunches broccolini, trimmed, cut into florets, steamed
2 tsp balsamic vinegar

Instructions:

Preheat your oven to 200C/180C fan forced. Line a baking tray with baking paper, then arrange carrots on it. Drizzle with olive oil and sprinkle sesame seeds on top. Roast for 25 minutes until carrots are golden and tender.
Heat oil in a saucepan over medium heat. Sauté onion and celery for 5 minutes until softened. Stir in garlic and cook for an additional minute. Add lentils and stock, then bring to a boil. Reduce heat to low, simmer partially covered for 25 minutes until lentils are tender and liquid is absorbed, stirring occasionally.
Mix creamy feta, rich ricotta, fresh mint, and 1 tablespoon of parsley in a bowl while the lentils are simmering.
Combine broccolini, carrots, vinegar, and the rest of the parsley with the lentils. Toss well to mix everything together. Sprinkle the feta mixture over the top and garnish with some additional parsley.

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