French Green Lentil Salad with Roasted Carrots and Thyme – Rancho Gordo

Name: French Green Lentil Salad with Roasted Carrots and Thyme – Rancho Gordo
Ingredients: 2 pounds thin carrots, scrubbed and halved or quartered lengthwise; 5 to 6 garlic cloves, unpeeled; 10 fresh thyme sprigs, plus thyme leaves for garnish; 5 tablespoons extra-virgin olive oil (divided use), plus more to taste; Salt and freshly cracked black pepper; 1 cup uncooked Rancho Gordo French Green lentils or Black Caviar lentils, picked over and rinsed; 1 bay leaf; 1 tablespoon red wine vinegar; 1 tablespoon Dijon mustard; 2 to 3 teaspoons lemon juice; 1 teaspoon lemon zest; 2 heads endive, thinly sliced; 1/4 cup chopped fresh flat-leaf parsley

www.ranchogordo.com

A pile of lentils tossed with a simple vinaigrette makes the perfect base for just about anything: roasted vegetables, fish, or chicken. You can serve this salad warm or at room temperature. A...

View Original

Share this recipe:

Ingredients

2 pounds thin carrots, scrubbed and halved or quartered lengthwise
5 to 6 garlic cloves, unpeeled
10 fresh thyme sprigs, plus thyme leaves for garnish
5 tablespoons extra-virgin olive oil (divided use), plus more to taste
Salt and freshly cracked black pepper
1 cup uncooked Rancho Gordo French Green lentils or Black Caviar lentils, picked over and rinsed
1 bay leaf
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 to 3 teaspoons lemon juice
1 teaspoon lemon zest
2 heads endive, thinly sliced
1/4 cup chopped fresh flat-leaf parsley