Spiced Lentil and Carrot Salad
With tender lentils, sweet carrots, and a warm spiced dressing, this hearty, wallet-friendly salad will be just as good for lunch tomorrow.
- 1½ cups French green lentils, picked through, rinsed
- 2 Tbsp. plus ½ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt, divided, plus more
- ½ cup coarsely chopped salted, roasted almonds or cashews
- 3 garlic cloves, thinly sliced
- ½ cup extra-virgin olive oil
- ¾ cup golden raisins or dried cranberries
- 1 Tbsp. ground coriander
- ½ tsp. freshly ground black pepper
- ¼ tsp. crushed red pepper flakes (optional)
- ¼ tsp. ground cinnamon
- ⅓ cup (or more) apple cider vinegar
- 2 Tbsp. Dijon mustard
- 1½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater
- 1 cup (heaping) coarsely chopped cilantro or parsley
- Stir 1½ cups French green lentils, picked through, rinsed, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt into a medium pot of boiling water. Reduce heat to medium and simmer, stirring occasionally, until lentils are just tender, about 20 minutes. Drain and set aside.
- Toast ½ cup coarsely chopped salted, roasted almonds or cashews in a small saucepan over medium-low, shaking pan often, until golden brown, about 5 minutes. Transfer to a plate.
- Wipe out pan and cook 3 garlic cloves, thinly sliced, and ½ cup extra-virgin olive oil in pan over medium heat, swirling often, until garlic is light golden, 2–3 minutes. Add ¾ cup golden raisins or dried cranberries and cook, swirling pan, until starting to plump, about 30 seconds. Add 1 Tbsp. ground coriander, ½ tsp. freshly ground black pepper, ¼ tsp. crushed red pepper flakes (if using), and ¼ tsp. ground cinnamon; cook, swirling pan, until fragrant, about 30 seconds.
- Immediately transfer to a large bowl and mix in ⅓ cup apple cider vinegar, 2 Tbsp. Dijon mustard, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Add 1½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater, 1 cup (heaping) coarsely chopped cilantro or parsley, and reserved lentils and toss gently to combine. If you have time, let salad sit 10 minutes.
- When ready to serve, taste salad and add more vinegar and season with more salt if needed. Top with almonds. Do Ahead: Salad (without almonds) can be made 4 days ahead. Transfer to an airtight container; cover and chill. Store almonds in a separate airtight container at room temperature.
Elements 1½ cups French green lentils, picked through, rinsed 2 Tbsp. plus ½ tsp. Morton kosher salt, divided, plus more ½ cup coarsely chopped salted, roasted almonds or cashews 3 garlic cloves, thinly sliced ½ cup extra-virgin olive oil ¾ cup golden raisins or dried cranberries 1 Tbsp. ground coriander ½ tsp. freshly ground black pepper ¼ tsp. crushed red pepper flakes (optional) ¼ tsp. ground cinnamon ⅓ cup (or more) apple cider vinegar 2 Tbsp. Dijon mustard 1½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater 1 cup (heaping) coarsely chopped cilantro or parsley Method Stir 1½ cups French green lentils, picked through, rinsed, and 2 Tbsp.
Morton kosher salt into a medium pot of boiling water. Reduce heat to medium and simmer, stirring occasionally, until lentils are just tender, about 20 minutes. Toast ½ cup coarsely chopped salted, roasted almonds or cashews in a small saucepan over medium-low, shaking pan often, until golden brown, about 5 minutes.
Wipe out pan and cook 3 garlic cloves, thinly sliced, and ½ cup extra-virgin olive oil in pan over medium heat, swirling often, until garlic is light golden, 2–3 minutes. Add ¾ cup golden raisins or dried cranberries and cook, swirling pan, until starting to plump, about 30 seconds.
Add 1 Tbsp. ground coriander, ½ tsp. freshly ground black pepper, ¼ tsp. crushed red pepper flakes (if using), and ¼ tsp. ground cinnamon; cook, swirling pan, until fragrant, about 30 seconds. Immediately transfer to a large bowl and mix in ⅓ cup apple cider vinegar, 2 Tbsp. Add 1½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater, 1 cup (heaping) coarsely chopped cilantro or parsley, and reserved lentils and toss gently to combine.
When ready to serve, taste salad and add more vinegar and season with more salt if needed. Do Ahead: Salad (without almonds) can be made 4 days ahead.
Transfer to an airtight container; cover and chill. Store almonds in a separate airtight container at room temperature.
