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
• 1 lb. petite carrots*, peeled and stems trimmed
• 3 Tbs. olive oil, divided
• Sea salt and ground black pepper
• 1 cup chopped leek, white part only
• 4 cups chopped rainbow chard with stems removed
• 5 cups cooked lentils, Trader Joe’s brand preferred
• 1/4 cup torn basil leaves
• 1/4 cup torn cilantro leaves