Warm Harissa Carrot and Lentil Salad
Roasted carrots and quick lentils meet a bright harissa-lemon dressing in a warm side salad with real attitude.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (126 reviews)
INSPIRED BY
Built around the contrast of sweet carrots, earthy lentils, and bright chile-lemon dressing.
Story
This is the side dish I make when the main course needs a little backup singer with a strong point of view. Harissa gives the carrots a warm kick, while lentils make the salad sturdy enough to survive a crowded plate. I like it warm, but it is also excellent straight from the fridge the next day. The feta is the final little spark.
By Theo
Ingredients
- 1 lb carrots, halved lengthwise
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 1/2 cups cooked green lentils
- 1/4 cup chopped parsley
- 2 tbsp crumbled feta
- 1 1/2 tbsp harissa paste
- 2 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp olive oil
- 1 small garlic clove, grated
Instructions
- Heat oven to 425 F. Toss carrots with olive oil, cumin, and salt on a sheet pan.
- Roast carrots cut-side down until browned and tender, 12 to 15 minutes.
- Whisk harissa, lemon juice, honey, olive oil, and garlic in a large bowl.
- Add warm lentils to the dressing and toss so they absorb the flavor.
- Fold in roasted carrots and parsley, keeping a few carrot pieces visible on top.
- Scatter with feta and serve warm or at room temperature.
Chef Tips
- Use refrigerated cooked lentils for the fastest version, or drain canned lentils well.
- Harissa varies in heat, start with 1 tablespoon if yours is fiery.
- Add toasted almonds for crunch when serving this with a simple green salad.
- The salad keeps for 3 days, but add feta just before serving.
Cook's Notes
- Roast the carrots cut-side down for the deepest browning.
- Taste the dressing before adding salt because harissa can be salty.
- Bring leftovers to room temperature for the best texture.