Spiced Lentil and Carrot Salad

Method

1. 1

   Stir 1½ cups French green lentils, picked through, rinsed, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt into a medium pot of boiling water. Reduce heat to medium and simmer, stirring occasionally, until lentils are just tender, about 20 minutes. Drain and set aside.

2. 2

   Toast ½ cup coarsely chopped salted, roasted almonds or cashews in a small saucepan over medium-low, shaking pan often, until golden brown, about 5 minutes. Transfer to a plate.

3. 3

   Wipe out pan and cook 3 garlic cloves, thinly sliced, and ½ cup extra-virgin olive oil in pan over medium heat, swirling often, until garlic is light golden, 2–3 minutes. Add ¾ cup golden raisins or dried cranberries and cook, swirling pan, until starting to plump, about 30 seconds. Add 1 Tbsp. ground coriander, ½ tsp. freshly ground black pepper, ¼ tsp. crushed red pepper flakes (if using), and ¼ tsp. ground cinnamon; cook, swirling pan, until fragrant, about 30 seconds.

4. 4

   Immediately transfer to a large bowl and mix in ⅓ cup apple cider vinegar, 2 Tbsp. Dijon mustard, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Add 1½ lb. carrots (about 9 medium), scrubbed, trimmed, grated on the large holes of a box grater, 1 cup (heaping) coarsely chopped cilantro or parsley, and reserved lentils and toss gently to combine. If you have time, let salad sit 10 minutes.

5. 5

   When ready to serve, taste salad and add more vinegar and season with more salt if needed. Top with almonds. Do Ahead: Salad (without almonds) can be made 4 days ahead. Transfer to an airtight container; cover and chill. Store almonds in a separate airtight container at room temperature.

Reviews