There is just something so comforting and satisfying about warm salads. Especially when it comes to this warm lentil, carrot, and onion salad with dijon dill dressing! I can’t get enough of it.
This salad was inspired by our CSA (Community Supported Agriculture) subscription, just like the Carrot and Red Lentil Curry. We have been getting lots of carrots so I wanted to create another dish for them to star in. I decided to also use lentils in the salad to add protein. Plus, I love the texture that they lend to the dish.
This dish is so easy to make. Start by placing the lentils in a pot with water and bring to a boil. Once boiling, it takes about 10-15 minutes for the lentils to cook until tender. In order to save time, I like to start the lentils before preparing and cutting the veggies. Once the lentils are done, set aside until ready to add them to the salad.
The dressing for this salad is absolutely divine and simple to put together. Dijon mustard adds tanginess while whole mustard seeds add a bit of spice. The dressing is finished off with dried dill for additional flavor, apple cider vinegar for acidity, and olive oil to round it all out.
For the veggies, start by cooking the onions and garlic for a few minutes until translucent. Next, add the carrots. A little bit of water is added along with the carrots to help speed along the cooking process. Cover and cook until tender. Once done, add the lentils and dressing and voila! The dish is complete!
This salad is great as either a main dish or a side. It also reheats well, so if you know you will be short on time you could make this ahead and refrigerate. In fact, while I prefer to eat it warm, you could also eat it chilled straight from the fridge.
If you try this recipe I would love to hear about it! Please rate it in the comments below and let me know how it went.
Warm Lentil, Carrot, and Onion Salad with Dijon Dill Dressing
A warm salad packed with lentils and veggies, topped with a simple dressing that contains notes of mustard and dill.
- 1 cup dried green lentils rinsed and drained
- 3 ¼ cups water divided
- 3 tablespoons dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon mustard seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons olive oil divided
- 1 large onion chopped
- 3 cloves garlic minced
- 4 large carrots peeled and chopped (approximately 3 cups)
Place the lentils and 3 cups of the water in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium and allow the lentils to simmer, approximately 10-15 minutes, until tender. Drain using a colander and set aside.
Meanwhile, in a small bowl, add the dijon mustard, apple cider vinegar, dill, mustard seed, salt, black pepper, and 1 teaspoon of olive oil. Stir to combine.
Heat a large rimmed pan on medium heat. Once hot, add the remaining 1 teaspoon of olive oil, onion, and garlic. Cook for 3-5 minutes, until translucent, stirring often.
Add the carrots and ¼ cup water. Cover and cook for 8-10 minutes, until the water has evaporated and the carrots are tender.
Remove from heat and stir in the lentils and dressing.
Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.