You are going to love love love this lentil and roasted carrot salad served with an oil free walnut vinaigrette. It’s earthy, tangy and sweet all at the same time.
This month’s featured chef at I Heart Cooking Clubs is Jamie Oliver, the guy who is teaching the entire Western world how to cook healthfully. I first remember watching him cook awesome food from his garden in his backyard pizza oven. Then he cooked wonderful home-style food on the most amazing wooden counter top I’d ever seen. It was an entire slab. Next he taught us to cook on a budget in a kitchen with an incredible wall of windows. (We bought an electric kettle thanks to his influence, hahaha). Most recently I’ve drooled over food he’s prepared in under 20 minutes and sprinkled with fresh herbs dropped “from a height”.
It’s rare that Jamie Oliver cooks something that I’m not interested in eating, so when I came across his lentil and parsnip salad I remembered the pack of tiny brown lentils in the cupboard. Unfortunately there was nary a parsnip to be found, but I did buy a lovely bunch of carrots and roasted them up while the lentils were cooking.
Instead of Jamie’s dressing I went with an oil free walnut vinaigrette. It’s sweetened with raisins and along with the tang from your favorite mustard, it ties the entire salad together. Chopped walnuts are used both in the vinaigrette and as a garnish for the salad along with pomegranate seeds. If those are out of season try a finely chopped apple or pear.
If you’re in a hurry, used packaged lentils and steam the carrots in the microwave while you make the salad dressing.
Ingredients
For the salad
- 1 1/12 - 2 cups uncooked lentils depends on the type of lentil used. You'll want at least two cups cooked lentils to make the salads
- 4 cups vegetable broth
- 1/4 cup chopped onions
- 1 - 2 cloves chopped garlic
- 1 bay leaf
- salt and pepper to taste
- 4 carrots roasted and cut into bite sized pieces
- salad greens I used a Spring mix which included arugula
- chopped walnuts for garnish
- pomegranate seeds
For the dressing
- 1 ⁄4 cup raisins soaked in hot water
- 3 - 4 tablespoons vinegar I used white balsamic
- 1 ⁄2 cup water drain the liquid from raisins and add more water to make 1/2 cup
- 2 - 3 teaspoons mustard I used plain old yellow mustard
- 1 garlic clove chopped
- 1 ⁄4 teaspoon thyme
- 1 ⁄4 cup walnuts chopped
Instructions
- Preheat the oven to 450°F (230°C). Put the raisins in a small bowl and cover with boiling water (not necessary if you have a high speed blender)
- Cook the lentils in vegetable broth along with the onions, garlic and bay leaf. Season with salt and pepper to taste.
- Peel the carrots and cut into sticks about 2" long. Give them a quick rinse with water then arrange them on a baking sheet. Season with salt, pepper and herbs if you like. Roast uncovered in the hot oven for 20 - 30 minutes.
- When the raisins have softened, drain the water and reserve it. Add more water to equal 1/2 cup.
- Blend all the dressing ingredients together, adding more water if needed to make it pourable. Adjust the taste to suit by changing the amounts of mustard and vinegar. Set aside.
- To serve, arrange the salad greens on a plate and place a cup or so of lentils in the middle. Distribute the carrots, chopped walnuts and pomegranate seeds over the top.
- Drizzle on the dressing and serve.
Be sure to visit my blogging friends at I Heart Cooking Clubs to see more Jamie Oliver food. And come back in two weeks for another Ellie Krieger recipe. “Know wha’ uh mean?”
At some point I have to try eating lentils in salads and not only in soups. This one seems like the best way to start!
I don’t think you’ll be disappointed 🙂
I’ve never not loved one of Jamie’s recipes! This salad is gorgeous and hearty!
I love this healthy and tasty salad.. Looks very attractive!
Mmm I’m loving the sound of this! I’m a big fan of lentils in salads. 🙂
What a great healthy recipe, we are lentil hounds here!!
We love Jaime Oliver recipes and your post is the perfect rationale for this. The colors, textures, and flavors you have created here are nothing less than edible art; great job, once again!!!
I’m a Jamie Oliver nubie. I’ve seen, enjoyed and shared several of his cooking videos on FB though, if that counts 🙂 This salad is intriguing. I’m loving the pomegranate and lentils together. The carrot for parsnip switchout makes sense, although my garden may have a few parsnips to give to this project. I’m fascinated by the dressing! I love the no oil take on this.! And it looks full of punchy flavor. I’m pinning this one to my salad board. Thanks!
I love roasted parsnips and wish I could have found some. I wasn’t disappointed with the carrots, though. Thanks for pinning 🙂
I love Jamie Oliver’s recipes and your lentil salad is a must-try for sure. So colorful, healthy and full of great flavors!
Jamie Oliver is my favorite chef 🙂 I use his recipes all the time and he features heavily in my cook book collection. This salad sounds really yummy! I love that it sounds like a substantial meal too.
It’s very filling 🙂
I totally agree with your comment: “It’s rare that Jamie Oliver cooks something that I’m not interested in eating.”
And I happen to have a pkg of steamed lentils in the fridge. Now I know what needs to be done!
I haven’t tried steaming them. I’ll keep that in mind. Thanks! 🙂