Carrot-Lentil Salad

We are forever trying to dream up new ways to bring together veggies and legumes in delicious dishes. Two things most of us don't eat enough of! Our latest recipe features French lentils, caramelized carrots and a burst of red chili flake for heat. The trick is cooking the carrots over high heat so they brown a bit -- this brings out their natural flavor and makes them sing in this salad.

Carrot-Lentil Salad serves 6

1 cup De Puy French Lentils (or the already-cooked lentils available at Trader Joes)

olive oil

2 shallots sliced

3 cups sliced carrots

1 teaspoon red chili flakes

3 scallions, thinly sliced

1/3 cup chopped fresh dill

2 lemons juiced

1/2 cup crumbled feta

Bring 6 cups water to a boil. Add the lentils and cook until tender -- about 20 minutes. Rinse and drain well and put in a large bowl. Meanwhile, heat a skillet over high heat. Add a drizzle of olive oil and the shallots and carrots. Cook for about 10 minutes until the veggies are browned in placed. Add the chili flakes and stir for a few seconds. Add the veggies to the lentils. Add the scallions, dill, lemon juice, a drizzle of olive oil, the feta and some salt and pepper to taste.

It's delicious served warm or cold!