Here is my beef with salads. I can't handle mass amounts of raw veggies. It just makes me feel like a gross bloated cow. Except cows have like 7 stomachs to deal with the digestion part. I prefer my veggies roasted. Smooth, sweet and rich. Something that feels like a meal and less like a starving person feasting on grass and bark.Yesterday I packed a few of these lentil salads for Fly Guy. The lentils give it some 'meat' the carrots add depth, the dressing is sweet and the arugula fresh and peppery. For a more savory version cut down on the honey and add in some onion.
Lentil Salad With Roasted Carrots
Fills two pint jars when layered as directed
2/3 cups brown lentils picked through and rinsed
3 large peeled carrots
2 tsp honey
3 tsp dijon mustard
1/4 cup extra virgin olive oil plus extra for drizzling carrots
1/8 cup balsamic vinegar
salt and fresh ground pepper
a few handfuls of fresh aruguala
Directions
Preheat oven to 450 degrees
Cut carrots in thin sticks or rounds of fairly even size. Toss with a few teaspoons olive oil and a little salt. Spread carrots evenly on a baking sheet and roast for approximately 8-15 minutes or until they start to caramelize a bit.
Meanwhile add the lentils to rapidly boiling pot of salted water or broth. Cook 18-20 minutes or until soft yet still holding their shape. Drain.
Whisk the honey, mustard, oil, and vinegar together and pour over cooked and drained lentils.Season with salt and pepper to taste.
If transporting for a lunch or picnic layer the lentils, then carrots followed by arugula on top in a pint size mason jar. Serve room temperature or cold.
