Warm Lentil, Roasted Carrot, and Herb Salad


Most people occasionally deal with some form of stress. I don’t think I ever realized that I was carrying around stress until I became ill because of it and that opened my eyes to the fact that while I thought I was being super healthy, there were very basic things I was neglecting and my body set off an alarm that it was time to come back to center. Part of this for me became about my food and is the reason why I studied plant nutrition @nutritionstudies and healing foods became the focus of the recipes I create.

I cook with lentils a lot. They are so versatile, high in nutrition and a good source of protein. This is one of my favorite salads to make that I shared in the January 2019 issue of @charlestonmag and it comes together quickly for a simple weeknight dinner or for energy boosting lunch during the week.

photo | @pfephoto .



For the vinaigrette

  • 2 cloves garlic, minced

  • 2 Tbs. Dijon mustard

  • 3 Tbs. chopped cilantro

  • 1 Tbs. chopped flat-leaf parsley

  • 3 Tbs. fresh lemon juice

  • 1 cup olive oil

For the salad

  • 1 lb. petite carrots*, peeled and stems trimmed

  • 3 Tbs. olive oil, divided

  • Sea salt and ground black pepper

  • 1 cup chopped leek, white part only

  • 4 cups chopped rainbow chard with stems removed

  • 5 cups cooked lentils

  • 1/4 cup torn basil leaves

  • 1/4 cup torn cilantro leaves

  • sea salt and ground pepper


Combine the garlic, mustard, cilantro, parsley, lemon juice, and olive oil in a blender and blend until the vinaigrette is emulsified. Season to taste with salt and pepper.

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Put the carrots on the baking sheet, coat them with two tablespoons of olive oil, and season with salt and pepper. Roast them for 25 minutes, or until just golden and tender when pierced with a knife.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add leeks and sauté until translucent, three to four minutes. Add rainbow chard and continue to sauté until the chard is just wilted. Add the cooked lentils, carrots, and herbs and coat with the vinaigrette. Stir to combine, season and garnish.