How To Make Warm Lentil, Roasted Carrot, & Herb Salad - Best Recipe | Charleston Magazine

Name: How To Make Warm Lentil, Roasted Carrot, & Herb Salad - Best Recipe | Charleston Magazine
Ingredients: 2 cloves garlic, minced; 2 Tbs. Dijon mustard; 3 Tbs. chopped cilantro; 1 Tbs. chopped flat-leaf parsley; 3 Tbs. fresh lemon juice; 1 cup olive oil; Sea salt; ground black pepper; 1 lb. petite carrots, peeled and stems trimmed*; 3 Tbs. olive oil, divided; 1 cup chopped leek, white part only; 4 cups chopped rainbow chard with stems removed; 5 cups cooked lentils**; 1/4 cup torn basil leaves; 1/4 cup torn cilantro leaves

charlestonmag.com

Keywords

Charleston SC
Guide
Magazine
official
Charleston South Carolina
weddings
lifestyle
restaurants
photography
shopping

View full recipe on charlestonmag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at charlestonmag.com.

Share this recipe:

Cooking tools:

Ingredients

2 cloves garlic, minced
2 Tbs. Dijon mustard
3 Tbs. chopped cilantro
1 Tbs. chopped flat-leaf parsley
3 Tbs. fresh lemon juice
1 cup olive oil
Sea salt
ground black pepper
1 lb. petite carrots, peeled and stems trimmed*
3 Tbs. olive oil, divided
1 cup chopped leek, white part only
4 cups chopped rainbow chard with stems removed
5 cups cooked lentils**
1/4 cup torn basil leaves
1/4 cup torn cilantro leaves

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

How To Make Warm Lentil, Roasted Carrot, & Herb Salad - Best Recipe | Charleston Magazine

Keywords

Ingredients

Ready to cook this?

More Like This