Renae SmithComment

Dutch Carrot & Lentil Salad

Renae SmithComment
Dutch Carrot & Lentil Salad

Dutch Carrot & Lentil Salad

served on the new Caviar Speckle collection from Maxwell & Williams

Enjoy this light and easy vegetarian salad as a filling and satisfying main or a vibrant side dish. Tender lentils are mixed in with roasted carrots and beets and topped with creamy feta, smooth yoghurt and crunchy almonds to create a beautifully balanced dish.

Serves: 4      Prep: 15mins      Cook: 30mins

For the salad:

  • 11⁄2 cups French green lentils (Du Puy, rinsed)
  • 1 small brown onion, quartered
  • Fine sea salt
  • Fresh cracked pepper
  • 1 bunch yellow beetroot, scrubbed, trimmed
  • and cut into wedges
  • 1 bunch carrots, scrubbed, trimmed and
  • halved lengthwise or cut into 1.5cm slices (if large)
  • 3 tbps olive oil, more as needed
  • 1 bay leaf

 For the dressing:

  • 1 cup plain full-fat yoghurt
  • 1 large clove garlic, crushed
  • 1 tsp fresh lemon juice, more as needed
  • 1⁄4 cup parsley, chopped, plus more for garnish • 1⁄4 cup dill, chopped, plus more for garnish
  • 110g feta cheese, crumbled
  • 1⁄2 cup toasted almonds, coarsely chopped


  1. Position a rack in the centre of the oven and preheat to 180 C (160 C fan-forced)
  2. Place the lentils in a medium saucepan, over with 10cm of water and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils and tender but still holding their shape, this will take ap- proximately 20-30 minutes. Add 1 teaspoon of salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the bay leaf, retaining the onion.
  3. Meanwhile, toss beets and carrots with 2 tablespoons of olive oil and 1⁄2 teaspoon each of salt and pepper. Roast in the oven for approximately 25-30 minutes, or until browned and tender, tossing them halfway through cooking. Add the cooked onion at the halfway point.
  4. In a small bowl, whisk together yogurt, garlic, lemon juice, chopped parsley and dill, 1⁄4 teaspoon salt, and the remaining tablespoon of olive oil.
  5. When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and salt and pepper to taste. Place the lentils on your favourite platter (we love Maxwell & Williams) and top with the roasted vegetables, feta, extra herbs and almonds. Drizzle with yoghurt sauce.