New This Month

Carrot-and-Lentil Salad

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Christopher Testani

Source: Martha Stewart Living, April 2015


  • 1 cup black or Le Puy lentils, picked over and rinsed
  • 1/2 yellow onion
  • 2 cloves garlic
  • 2 teaspoons grated peeled fresh ginger (from a 3/4-inch piece)
  • 1 teaspoon Dijon mustard
  • 3 tablespoons white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 4 carrots, peeled and shaved into thin strips with a peeler
  • 1 cup packed fresh flat-leaf parsley leaves


  1. Bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.

  2. Meanwhile, whisk together ginger, mustard, and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil. Toss together carrots, parsley, and half of dressing in a bowl. Season with salt and pepper.

  3. Drain lentils; discard onion and garlic. Toss lentils with remaining dressing in another bowl. Transfer to a platter, top with carrot mixture, and serve.


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