roasted carrot and lentil salad with creamy avocado dressing
Prep time
Cook time
Total time
Serves: 4
  • 1 bunch of miniature carrots, washed thoroughly but not peeled (about 1 pound/500g)
  • 1 tablespoon of olive oil
  • 2 cups Puy (French green) lentils, rinsed
  • 1 cucumber, diced
  • 1 very ripe avocado
  • 1 cup nonfat Greek yogurt
  • juice of 1 lemon
  • 1 garlic clove, peeled and minced, then crushed with the flat side of your knife
  • 1 small handful of dill, rinsed and chopped
  • salt and pepper, to taste
  1. Preheat the oven to 400 degrees (200 degrees Celsius). Toss the carrots with olive oil, salt and pepper, and then spread the carrots evenly in a single layer on a baking sheet lined with foil. Slide the tray into the oven and roast the carrots for 15-20 minutes until the carrots are tender when pierced with a fork. Remove the tray from the oven and set aside to allow the carrots to cool slightly.
  2. While the carrots are roasting, pour the Puy lentils into a small stock pot and cover with water. Bring the lentils to a rolling boil over medium-high heat, then lower the heat to simmer for 20-25 minutes until the lentils are tender but not mushy. Drain the lentils and rinse with cold water; set aside.
  3. In a food processor, add chunks of avocado, the Greek yogurt, lemon juice, chopped dill, garlic and salt and pepper. Pulse until the mixture is smooth and add cold water, a tablespoon at at time, if the dressing is too thick. Taste the dressing and add salt and pepper.
  4. To assemble the salad, layer the Puy lentils and diced cucumbers on a plate, then arrange the carrots on top. Drizzle with the avocado dressing and serve.
Recipe by Grits and Chopsticks at