Warm Lentil and Carrot Salad

Midwest is completely frozen. The village I live in has small lakes and ponds just about every corner of the road and they are all frozen. The ground is covered in snow and it all looks very pretty when you are staying cozy inside your home by the fireplace sipping a warm cup of tea. But life is not all cozy. We have work to go to and schools to attend. When we all finally make it home late in the evening when its already dark out, we all crave nothing but the warmth. A cold salad creates fear in my mind on these cold wintry days. Isn’t it better to have a warm salad then? Healthy and cozy – What more could you want?



French Lentils 1 ½ cups dry

Carrot julienne or cut in stripes about 2 medium size

Cloves 3-4

Bay leaf 1 large

Cumin seeds 1 Tbsp

Olive Oil 3 Tbsp

Honey 1tsp or more as needed

Lemon Juice 1Tbsp

Tahini 1 Tbsp

Cumin seed powder ½ tsp

Salt as needed



  • Wash French lentils a couple of times in running water and discard water.
  • In a large saucepan, add Lentils, Cloves, Bayleaf and three cups of water and cook for about 20 to 25 minutes or until done. If you are using pressure cooker, cook for 2 whistles and let cool down on its own. The Lentils should be cooked through but still look firm.
  • In another cup or a narrow utensil, mix Olive Oil, Lemon Juice, Honey, Tahini paste, Cumin seed powder and Salt. Mix thoroughly and keep aside.
  • Once Lentils are ready, mix with Carrot and drizzle the dressing over while Lentils are still warm.



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