LENTIL AND RADICCHIO SALAD WITH HONEY ROASTED CARROTS

LENTIL AND RADICCHIO SALAD WITH HONEY ROASTED CARROTS

Makes 16 oz

I N G R E D I E N T S

LENTILS

1 CUP black beluga lentils from Palouse Brand

3 CUPS water

Olive oil

Salt

ROASTED CARROTS

1 POUND carrots from Ronnigers Organics, chopped roughly into two inch chunks

1 TBSP olive oil

1 TBSP lemon juice

1 TBSP honey

½ TSP salt

DRESSING

2 TBSP olive oil

3 TBSP lemon juice

1 TSP mustard

SALAD

½ radicchio from Hayshaker Farm, chopped into bite sized pieces

2 heaping TBSP marinated feta from Brush Creek Creamery

P R O C E S S

  1. Simmer the lentils with water and olive oil for roughly 25 minutes until tender. Strain excess liquid if needed. Let cool slightly. Salt to taste.

  2. Preheat the oven to 400 degrees F. Toss the carrots with olive oil, lemon juice, honey, and salt. Place on a baking sheet and bake for 20 minutes until browned, flipping halfway through.

  3. Meanwhile, whisk together the dressing ingredients.

  4. Place the radicchio and feta in a large serving bowl. Toss in the dressing. Add the lentils and carrots, tossing lightly until combined.

  5. Serve with additional feta as desired. Enjoy!

LINC FoodsComment