Coconut Roasted Carrot and Puy Lentil Salad

• Vegan
• Gluten free

• Produce

  • 450 g Carrots
  • 1 Handful Coriander
  • 100 g Puy lentils

• Condiments

  • 1/2 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tbsp Coconut oil

Found on nutritionistmeetschef.com

Description

Ingredients

• 100 g (1/2 cup) uncooked puy lentils
• 450 g ( 1 lb) carrots
• 4 tbsp coconut oil
• 0.5 tbsp white balsamic vinegar
• Handful of coriander (cilantro) (save the stalks!)
• Salt and pepper to taste

Directions

• Cook your lentils according to the instructions on the package.
• Preheat oven to 220°C / 425°F / gas mark 7
• Cut your carrots diagonally into 1 inch pieces.
• Warm up the coconut oil in a pan (if its not liquid) and pour it over the carrots. Rub in so the carrots are covered with oil. Transfer to a oven proof dish.
• Chop up some coriander stalks. Sprinkle chopped coriander stalks and a pinch of salt over the carrots.
• Roast in the oven for 30 minutes, or until the carrots are tender.
• Place carrots in a bowl, and try to scrape out as much oil as possible from the dish, as the oil has loads of flavour!
• Add lentils, vinegar and coriander and blend.
• Season with salt and pepper.