LUNCH · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Warm lentil & carrot salad
Cooked lentils with roasted carrots and a lemon dressing.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 3 cups fully cooked green lentils
- 1 lb carrots, cut into ½-inch pieces
- 2 tbsp olive oil, divided
- 2 tbsp lemon juice
- ½ tsp ground cumin
- ¼ tsp salt
Make it
- Heat oven to 425°F (220°C). Toss carrots with 1 tablespoon oil, cumin and salt.
- Roast for 30–35 minutes, turning halfway, until tender.
- Warm cooked lentils in a saucepan with a splash of water.
- Toss lentils and carrots with remaining oil and lemon juice.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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