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; 1 lb. petite carrots*, peeled and stems trimmed; 3 Tbs. olive oil, divided; Sea salt; 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

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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
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

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

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