One of my chosen legume/veg combos for this week’s slow-carb/4 Hour Body meals is French Lentil and Carrot Salad. I thought a basic lentil and carrot salad might be a bit boring, especially without the addition of any sweeteners, so I jazzed up the lentils with spices and ‘ta da!’ they taste great. 🙂 The addition of gomasio works well as it imparts a toasty nutty flavour – toasted sesame seeds or hemp seeds would go nicely too.
(Update since initial post: soak overnight and thoroughly) rinse the lentils and ensure no extra bits (sometimes dried lentils have other ‘things’ in amongst them so it’s a good idea to rinse them and pick out anything suspicious). In a medium-sized saucepan, add the drained lentils, bay leaf, cinnamon quill, salt, ground fennel and coriander plus 3 cups of water. I used boiling water to speed things up. Bring to the boil then simmer, stirring occasionally, for 20-30 mins or until lentils are tender. Add more water if required.
Drain the cooked lentils and remove bay leaf and cinnamon quill.
Place lentils in a serving bowl, add the gomasio/sesame and currants/raisins (if using), plus the olive oil. Mix to combine.
If you’re going to be eating this over a couple of days like I am, just leave the lentils at this point and store in an airtight container in the fridge, adding the other ingredients just before eating.
Otherwise, mix in the carrot, lettuce or spinach, parsley or coriander (if using).
The pictures on this site were made using 1 grated carrot, 1/2 cup of cooked lentils and a large handful of mixed lettuce.
Add a little more olive oil if you feel so inclined and stir to combine (I use my hands to mix it all up).
I served mine topped with a little extra gomasio and sliced Saudi Baharat BBQ Chicken.
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