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


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Steps of preparation

  1. 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.
  2. 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.
  3. Combine the vinegar, 4 tablespoons olive oil, 1 garlic clove, the sugar and a generous pinch of salt. Set aside.
  4. Peel the carrots and cut them lengthwise.
  5. Spread out the carrots on a baking sheet and drizzle them evenly with the vinegar and oil mixture.
  6. Cook the carrots in a preheated oven for about 20 minutes, until cooked but still slightly crunchy.
  7. 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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