Lentil Quinoa Carrot Salad Recipe

Name: Lentil Quinoa Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Black Lentils (Beluga); 1/2 cups Quinoa; 18 ounces, weight Carrots; 1 pinch Cumin Seeds, Large; 1 Tablespoon Olive Oil; 1 Tablespoon Maple Syrup; 1 cup Kale, Chopped; 1/4 cups Sunflower Seeds; 2 Tablespoons Lemon Juice Or More To Taste; 2 Tablespoons Olive Oil; 1 Tablespoon Maple Syrup; 1 pinch Smoked Paprika; Salt And Pepper

Servings: persons

1 cup Black Lentils (Beluga)
1/2 cups Quinoa
18 ounces, weight Carrots
1 pinch Cumin Seeds, Large
1 Tablespoon Olive Oil
1 Tablespoon Maple Syrup
1 cup Kale, Chopped
1/4 cups Sunflower Seeds
2 Tablespoons Lemon Juice Or More To Taste
2 Tablespoons Olive Oil
1 Tablespoon Maple Syrup
1 pinch Smoked Paprika
Salt And Pepper

1
Cook lentils according to packet instructions (I cooked 1 cup Beluga lentils in 3 cups water for 30 minutes).
2
Transfer quinoa into a fine meshed sieve and wash very very thoroughly under lukewarm running water.
3
Cook according the packet instructions (I cooked mine for 20 minutes).
4
Drain both lentils and quinoa and add to a large bowl.
5
Let cool.
6
Preheat oven to 200 degrees C (400 degrees F).
7
While lentils and quinoa are cooking, clean carrots and slice them diagonally.
8
Place in a bowl and mix with cumin seeds, olive oil, maple syrup and some salt.
9
Rub well all over and place on a baking tray lined with baking paper, in a single layer.
10
Bake for about 1520 minutes or until tender.
11
Blanch chopped kale in boiling water for about 2 minutes, drain and refresh under cold water.
12
Let drain well.
13
Roast sunflower seeds in a pan without using any fat.
14
Shake the pan very frequently and stay close, it will not take long and they will burn quickly if you leave them unattended.
15
Remove to a plate and let cool.
16
To make the dressing, mix together lemon juice, olive oil, maple syrup, smoked paprika and salt to pepper to taste.
17
Add dressing to the bowl, mix carefully, then add carrots and kale.
18
Mix and adjust the taste again.
19
Sprinkle with sunflower seeds and serve.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Black Lentils (Beluga), 1/2 cups Quinoa, 18 ounces, weight Carrots, 1 pinch Cumin Seeds, Large, and more.

Yes, Lentil Quinoa Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lentil Quinoa Carrot Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions