Warm lentil and carrot salad with feta dressing

Enjoy a hearty and flavorful warm lentil and carrot salad with a tangy feta dressing. A perfect blend of textures and tastes in every bite!

Ingredients:

• 450g carrots—peeled, halved lengthwise and cut into 3-inch pieces
• 7 tablespoons extra-virgin olive oil
• 3/4 cup French green (Le Puy) lentils
• 1 cup chopped cucumber
• 1/4 cup chopped dill
• Kosher salt
• Pepper
• 1/2 cup crumbled feta cheese

Instructions:

1. Heat up the oven to 450°. Mix the carrots with 2 tablespoons of olive oil on a baking sheet and bake until they are soft, which takes about 30 minutes. Transfer to a large bowl.
2. At the same time, in a small pot of boiling water, simmer the lentils until they are cooked but still slightly firm, around 15 minutes. Drain thoroughly.
3. Combine the lentils with the carrots, cucumber, dill, and 2 tablespoons of oil; then add salt and pepper to taste.
4. In a blender, blend the feta cheese with 2 tablespoons of water and the remaining 3 tablespoons of oil until it becomes creamy. Season with salt. Drizzle the dressing over the lentil salad and present.

Summary:

• Calories: 1750 kcal
• Fat: 113 g
• Protein: 51 g
• Carbs: 143 g
• Potassium: 2678 mg
• Magnesium: 156 mg