Make Ahead

Shaved Carrot Salad with Beluga Lentils and ToastedĀ Almonds

April 30, 2015
0 Ratings
  • Serves 4
Author Notes

This beautiful carrot salad has earthy flavors from the Moroccan spices and beluga lentils, but a brightness from the mint, parsley, and lemon. It is perfect for the warmer months either served alone or atop crostini with goat cheese —Emily

What You'll Need
  • 1/2 cup beluga lentils
  • 1/4 cup raw almonds
  • 1 pound carrots, washed and peeled
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 lemon, zested and juiced
  • 1 teaspoon pomegranate molasses or honey
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh mint, washed, dried, and chopped
  • 1/4 cup fresh Italian parsley, washed, dried, and chopped
  1. Begin with the lentils. Place the lentils in a small pot and cover with water by 1-2 inches. Bring the water to a boil and then reduce to a simmer, cooking for 15-18 minutes uncovered or until lentils are tender but not mushy. Drain and set aside.
  2. Meanwhile, toast the almonds. Place the almonds in a skillet over medium- low heat and toast for 8-10 minutes or until almonds are toasted, shaking pan often. Remove from heat, cool slightly, and roughly chop. Set aside.
  3. Shave the carrots into a bowl using a vegetable peeler. I find it easiest to shave from the top to the bottom first as you rotate the carrot and then flip the carrot upside down and continue the process. I found I was able to shave the most carrots this way.
  4. Make the vinaigrette. Combine the cumin, cinnamon, salt, lemon zest and juice, pomegranate molasses, and extra-virgin olive oil in a bowl and whisk until combined.
  5. In a bowl, combine the carrots, lentils, mint, parsley, and dressing, and toss to combine. Taste to adjust for salt. Toss in the almonds right before serving.

See what other Food52ers are saying.

  • burning-ice
  • sexyLAMBCHOPx
  • Emily

3 Reviews

burning-ice November 18, 2015
Can I assemble this the night before to take with me for lunch the next day?
Emily November 18, 2015
Hi! It gets even better made ahead of time, so yes! You could wait to sprinkle the almonds on right before serving- they just get a little softer overnight, but I still find the whole thing delicious made the night before. You can bulk it up by adding your favorite grain to the mix too! I hope you like it!
sexyLAMBCHOPx May 1, 2015
looks awesome.