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Roasted Carrot and Lentil Salad
by: Margherita Romagnoli
- Preparation 8 min
- Cooking 50 min
- Portions 4 pers.
Ingredients needed
Serves 4
- 2 cups lentils
- 2 bay leaves
- 2 garlic cloves
- 4 tbsp Favuzzi Essential organic balsamic vinegar
- 6 tbsp Favuzzi Moderate olive oil (plus a bit more to finish)
- 1 tbsp cane sugar
- Feta cheese (to serve)
- 5-6 carrots
- Favuzzi Fleur de sel
Products used in this recipe
Steps of preparation
- Put the lentil in a pot with 3 times their volume of cold water, 1 garlic clove and the bay leaves. Cook for 25 to 30 minutes, adding salt 10 minutes before the end of cooking.
- As soon as the lentils are cooked (but not falling apart), turn off the heat, leave to rest for 10 minutes, then drain and transfer to a salad bowl with 2 tablespoons olive oil. Set aside.
- Combine the vinegar, 4 tablespoons olive oil, 1 garlic clove, the sugar and a generous pinch of salt. Set aside.
- Peel the carrots and cut them lengthwise.
- Spread out the carrots on a baking sheet and drizzle them evenly with the vinegar and oil mixture.
- Cook the carrots in a preheated oven for about 20 minutes, until cooked but still slightly crunchy.
- Assemble the salad on a large serving plate: first spoon the lentils on the plate, the top with carrots and decorate with crumbled feta and a drizzle of olive oil.
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