Lentil Carrot Salad | The Kitchen Scout

Ingredients

• 2/3 cup dry lentils, rinsed (or 1 1/3 cups cooked lentils)
• 3 large carrots, peeled and sliced into bite sized pieces (1 inch)
• 2 heaping Tablespoons currants or golden raisins
• 1/4 cup chopped fresh parsley
• 3 Tablespoons toasted sliced almonds
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon Dijon mustard
• 1 small garlic clove, grated
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• Pinch of red pepper flakes, optional (I did not use)