Brown Butter Lentil and Roasted Carrot Salad
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 cup French green lentils (Le Puy), rinsed
- 1 lb carrots, peeled and sliced into rounds or batons
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer and roast for 20 to 25 minutes, or until they are tender and slightly charred around the edges. Set them aside once finished.
- While the carrots are roasting, place the rinsed lentils in a medium saucepan and cover with three cups of water. Bring to a boil, then reduce the heat and simmer for about 18 to 20 minutes. You want the lentils to be tender but still hold their shape. Drain any excess water and set aside.
- In a small skillet or saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter begins to foam and turns a golden-brown color with a nutty aroma. Immediately add the minced garlic and fresh thyme, cooking for just 30 seconds until fragrant. Remove from heat.
- Whisk the honey and lemon juice into the warm brown butter mixture. This creates a rich, emulsified dressing that will coat the lentils and carrots perfectly. Taste and add a pinch of salt if needed.
- In a large mixing bowl, combine the cooked lentils and roasted carrots. Pour the warm brown butter dressing over the top and toss gently to coat. Fold in the fresh parsley and top with crumbled feta cheese before serving.