Carrot and Orange Lentil Salad

Name: Carrot and Orange Lentil Salad
Prep time: PTM
Cook time: PTM

portion(s)

preparation

cooking

ingredients

Appetizers / side

Add a little colour and sunshine to your plate.

Servings: 6
Preparation time: 20 minutes
Cooking time: 7 minutes
Cost per serving: 57¢
Storage: 3 days in the fridge
Kitchen tools: Large frying pan, cutting board, sharp knife, measuring cups and spoons, wooden spoon, colander, grater, large bowl, small bowl, fork
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition

Ingredients

1 small yellow onion, peeled and chopped
45 ml (3 tbsp) canola oil (divided: 15 ml [1 tbsp] + 30 ml [2 tbsp])
5 ml (1 tsp) ground cumin
1 garlic clove, peeled and minced
125 ml (½ cup) frozen spinach, thawed and drained
Salt and pepper to taste
1 can (540 ml) lentils, drained and rinsed
3 carrots, grated Or grated zucchini, sweet potato or pumpkin.
This recipe works great with leftovers. Add any vegetable you don’t want to go to waste!
3 green onions, chopped
1 orange (zest and juice)
15 ml (1 tbsp) apple cider vinegar

Preparation

1. In a frying pan, heat 15 ml (1 tbsp) of oil over medium-high heat, add the onion and cook for 2 minutes.

2. Add the cumin, garlic, spinach, salt and pepper. Mix and cook another 2 minutes. Set aside.

3. In a large bowl, add the lentils, carrots, green onions, orange zest and the onion and spinach preparation. Mix thoroughly.

4. In a small bowl, prepare the dressing. Add the juice from half an orange, the apple cider vinegar and the remaining oil
(30 ml / 2 tbsp). Whisk together with a fork.

5. Add the dressing to the salad and mix.