Live Better
 
 

Carrot and lentil salad recipe

Brighten your day with this hearty salad

Serves 2

¼ cup freshly squeezed orange juice

½ cup white wine vinegar

1 Tbs honey

400g tin lentils, well rinsed

1 cinnamon stick

2 star anise

1 tsp minced garlic

1 bunch baby purple carrots, well washed & cut into 3cm diagonal lengths

1 bunch orange baby carrots, well washed & cut into 3cm diagonal lengths

1 Tbs coriander seeds, roughly crushed

¼ tsp salt (optional)

¼ tsp cracked pepper

2 tsp hazelnuts, chopped
¼ cup fresh coriander, chopped

50g lettuce mix

Preheat oven to 230C

Combine orange juice, vinegar, honey, cinnamon stick, star anise and garlic in a small saucepan and simmer for 30 minutes until reduced by about a third.

Spray a non stick baking pan and add carrots, coriander seeds, salt & pepper and spray liberally with oil.

Bake for 15 minutes and add reduced syrup and continue to cook for another 10 minutes.

Cool slightly, add lentils and allow to cool.

Serve on a bed lettuce mix, scatter with hazelnuts, fresh coriander and serve.

Recipe supplied by Weigh It Up.

Browse our collection of salad recipes for more delicious ideas!

Recommended Reading

Asparagus and feta frittata recipe

Thyme and feta bring a delicious flavour to this dish.

Read more

Chickpea, beetroot and pumpkin salad recipe

This delicious salad is both simple and impressive.

Read more

Butter and sage sauce recipe

A simple Italian classic, delicious tossed through pasta.

Read more

10 healthy lunchbox snacks kids love

Delicious snacks that will guarantee empty lunchboxes.

Read more

Is Australia losing its sweet tooth?

Dietitian Dr Alan Barclay looks at the latest research.

Read more

Winter bruschetta two ways recipe

Two delicious toppings - Tuscan kale and broad bean.

Read more

Leek and broccoli tart recipe

A beautiful, vegetable tart made with olive oil pastry.

Read more

Broccoli, chilli and lemon pasta sauce recipe

A zesty and delicious vegetarian pasta sauce.

Read more