Lemony Warm Lentil and Carrot Salad with Cottage Cheese, Dill & Parsley

Salads are perfect for summers. They light fresh, and so colorful. Warm Lentil and Carrot Salad with Cottage cheese with zingy lemon olive oil dressing is perfect make-ahead lentil salad recipe. It is a quick and easy meal prep idea that works well for lunch and dinner alike!


 This Mediterranean lentil salad is hearty, satisfying, and loaded with good nutrition –from plant-based protein, to iron, fiber, antioxidants and more!

Reasons why I feel we should have more legumes.

There are so many reasons, but few worth mentioning why I feel we all should have more legumes.

Most of them are available all year round. Plus, apart from being undeniably rich in number of essential nutrients and the fact that they are a food powerhouse, lentils are super easy to use. They don’t require a whole lot of planning or soaking overnight,( except for few) and they cook pretty quickly. Moreover, they are both cheaper and more sustainable in comparison to animal protein.

This lentil salad recipe is a simple Mediterranean recipe that I had years ago in the island of Santorini, Greece. As you all know I am a huge fan of Mediterranean cuisine, I make them quite often.
But, in this recipe, instead of using feta cheese, I used Indian cottage cheese for a twist on the flavour and texture both. It’s not salty as feta, and when it is slightly cooked or grilled, it taste amazing.


INGREDIENTS

2 cups cooked brown Lentils
1 cup diced carrots
3/4 cup crumble cottage cheese
A handful of chopped fresh parsley
2 -3 stems of fresh dill chopped
1 tbsp minced garlic
1/2 or 1 fresh red chilli deseeded and minced
2 tbsp extra virgin olive oil
Salt and pepper for seasoning
2 tbsp slivered almond for garnish

DIRECTION

1) Rinse and cook the brown lentils with some salt on a stove top for about 20 minutes or until almost soft but not mushy. Drain and keep it aside.

2) In a pan heat 1-2 tsp olive oil. Once oil is little but not smoky add the garlic and red chilli. Now add the diced carrots and and let it cook 60 then add the crumblecottage cheese, toss and cover for a minute. We don’t want carrots to be soft. Season with salt and pepper.

3) In a large salad bowl put the cooked lentils, the carrots and cottage cheese, fresh parsley and dill. Pour over the lemon and extra virgin olive oil over it. Finally garnish with some slivered almond.

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