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Lentil and Carrot Salad with Mustard Vinaigrette


Shredded carrots with Rancho Gordo lentils and herbs

Lentils cook very quickly so you don’t have to make a huge batch and then figure out what to do with them. Unsoaked, they cook in about 20 minutes! That’s hard to beat.

Obviously, they thrive in hot dishes like soups and stews, but a favorite winter salad has been a very French salad of green lentils, grated carrots, and a strong Dijon mustard vinaigrette. The carrots are meaty and substantial, the lentils creamy and indulgent, and the vinaigrette is rich and assertive. Best of all, there’s no lettuce to wash!

  • 2 garlic cloves, minced
  • ½ yellow onion, finely chopped
  • 1 teaspoon Dijon mustard (or to taste)
  • 3 tablespoons white wine vinegar or Champagne vinegar (or to taste)
  • ½ cup olive oil
  • Salt and pepper to taste
  • 2 to 4 carrots, peeled then grated (about 2 cups grated)
  • 1 cup cooked Rancho Gordo French-Style Green Lentils or Black Caviar Lentils
  • 1 cup chopped fresh parsley

Serves 2 to 4

  1. In a small bowl, combine the garlic, onion, mustard, and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.
  2. Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some leftover vinaigrette.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.


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