Name: Lentil salad with roasted carrots and feta
Total time: 60 min
Yield: 4 dinner salads
Ingredients: 300 g peeled carrots, cut into 1/2-inch pieces; 1 tbsp olive oil for roasting; 2 1/2 cups cooked French green lentils, drained and cooled; 1/4 cup olive oil for dressing; 1/4 cup lemon juice; 3 garlic cloves, grated; 1 tsp Dijon; 1 tsp Italian seasoning; 1/2 tsp fine salt; 1/4 tsp cumin; 1/4 tsp black pepper; 3/4 cup halved grape tomatoes; 1/2 cup diced red onion; 4 kale leaves, stemmed and finely shredded; 4 radishes, sliced; 1/2 cup crumbled vegetarian feta; 1/2 cup pitted halved green olives; 1/4 cup chopped parsley; 1/4 cup chopped mint

Lentil salad with roasted carrots and feta

Roasted carrots and cooked lentils join kale, feta, olives and fresh herbs in a lemon dressing.

Published October 2, 2026 · Updated October 15, 2026

4 dinner salads · Estimated 1 hour

Lentil salad with roasted carrots and feta

Ingredients & method

Before you start: Prepare and preheat: 20 minutes · Roast carrots: 25 minutes · Cool briefly and assemble: 15 minutes

Equipment: Rimmed sheet; large bowl

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Method

Heat the oven to 425°F conventional. Start with 2 1/2 cups cooked French green lentils that have already been drained and cooled; the recipe's preparation time does not include cooking dry lentils.
Toss the 300 g peeled carrots, cut into 1/2-inch pieces, with the 1 tbsp olive oil for roasting. Spread them on a rimmed sheet and roast for 20–25 minutes, until a fork slips into the centers easily, then let them cool for 10 minutes.
While the carrots roast, stem and finely shred the 4 kale leaves, halve the grape tomatoes to measure 3/4 cup, dice the red onion to measure 1/2 cup, and slice the 4 radishes. Have the 1/2 cup crumbled vegetarian feta and 1/2 cup pitted halved green olives ready, with the parsley and mint kept separate.
In a large bowl, whisk the 1/4 cup olive oil for dressing with the 1/4 cup lemon juice, 3 grated garlic cloves, 1 tsp Dijon, 1 tsp Italian seasoning, 1/2 tsp fine salt, 1/4 tsp cumin and 1/4 tsp black pepper. Whisk until the dressing is evenly combined before adding the vegetables.
Add the shredded kale to the dressing and rub it gently with clean hands for 1 minute. The leaves should become softer and more flexible, with dressing coating their surfaces.
Add the cooked, cooled lentils and the carrots after their 10-minute cooling time, followed by the tomatoes, onion, radishes, feta and olives. Toss gently from the bottom of the bowl to distribute the dressing without crushing the lentils or breaking up all the feta.
Fold in the 1/4 cup chopped parsley and 1/4 cup chopped mint just before serving. Divide into four dinner salads, making sure each portion receives lentils as well as the vegetables and toppings.

Recipe note: Start with cooked, drained and cooled French green lentils.

Start with cooked, cooled lentils

The lentil quantity is measured after cooking, draining and cooling. Cooking dry lentils is a separate preparation job, rather than an extra stage hidden inside the carrots' roasting time. Drain the lentils thoroughly so their loose cooking liquid does not dilute the dressing.

Use the carrot roasting interval to shred the kale, prepare the other vegetables and whisk the dressing. The carrots have a cooling stage before they join the salad. Keep the parsley and mint apart from the main bowl until the final fold.

Dress the kale before adding the delicate components

Rub the shredded kale with the dressing first, while the bowl still has room and the lentils and feta are not in the way. Look for leaves that have become more flexible and evenly coated.

Once the lentils, cooled carrots, tomatoes, onion, radishes, feta and olives are added, use gentle turns from the bottom. This distributes the dressing without turning the lentils and feta into a paste. Share the solids as well as the greens among four dinner salads, then finish with the herbs.