Lentil and Carrot Salad Tartines

[Tessa]

Hearty and healthy Lentil and Carrot Salad Tartines packed with fiber and protein. Easy and light for lunch, brunch, or paired with soup or salad.

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.

It seems to be that with each shift in season, things get busier-slightly chaotic even-before settling into a routine again. While the chaos or the busyness is by no means bad, it always forces a kind of reset. Of mind, of habits, of meals. Probably (definitely) much needed, whether I'm ready for it or not.

Between work and orchestra rehearsals as of late, I have been relying heavily on pantry staples mixed with the spring produce that is starting to pop up in the markets.

From start to finish, cooking lentils couldn't be simpler, but here's a tip for those days when you just don't have the time or the want-to: Keep bags of already-cooked lentils in your freezer. You'll thank yourself every time.

These lentil and carrot salad tartines (aka fancy toasts) are loaded with the good stuff. Protein and fiber-rich lentils mixed with olive oil, salt, and pepper, and brightened with carrots, cranberries, and mint, sit atop homemade whipped feta.

Light, yet filling. Simple, yet interesting. These tartines work for lunch, paired with soup for dinner, or served at brunch.

Recipe​

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Lentil and Carrot Salad Tartines with Whipped Feta​

Hearty and healthy tartines packed with fiber and protein-rich lentil and carrot salad. Easy and light for lunch or brunch or great paired with soup or salad.
Course Salad
Cuisine American
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 8 servings
Calories 147kcal
Author Tessa

Ingredients​

Lentil and Carrot Salad​

• ¾ cup whole green lentils
• 3 cups water
• 2 medium carrots peeled into strips or ribbons
• 2 tablespoons olive oil
• salt and pepper to taste
• ¼ cup chopped mint
• ⅓ cup cranberries
• 6-8 slices gluten-free bread toasted

Whipped Feta​

• ½ cup crumbled feta cheese
• 2 tablespoons water
• 1 tablespoon olive oil
• sprinkle of salt

Instructions​

• Place lentils and water in a medium saucepan. Bring to a boil; reduce heat, cover and allow to simmer for 15 to 20 minutes.
• While lentils are cooking, place feta, water, and olive oil in the bowl of a food processor. Process until smooth, periodically scraping down sides with rubber spatula. Set aside.
• Drain lentils and place in a large bowl. Add carrots, olive oil, and salt and pepper (to taste) to bowl of lentils. Toss. Add mint and cranberries, toss once more until evenly combined.
• To assemble, spread whipped feta on toasts and top with lentil and carrot salad.

Nutrition​

Calories: 147kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 121mg | Potassium: 238mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2656IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg​

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.





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