Some recipe submissions just give us that ‘we need this right now’ impulse and this warm lentils salad is one of them! This protein and antioxidant-rich plate comes to us from the new Los Angeles’ wellness eatery, Grain Traders.
Despite grain being an actual part of the restaurant’s name, Grain Traders accommodates all the dietary preferences including gluten-free, dairy-free, vegetarian and vegan. Executive Chef Gisela Salazar-Golding focuses on nutrient density no matter their guest’s preferences, offering lean proteins for omnivores which are sourced locally, utilizing grass-fed, free range, and organic where possible.
Warm Lentils Salad with Baby Carrots + Feta Crumble
6 oz extra virgin olive oil
Add the lentils, mix and cover with 6 to 8 cups of water. Let it cook at medium heat until the lentils are tender. Adjust the salt if necessary, and if there is excess water you can pour it out or let it boil for a few minutes on high heat to reduce the liquid.
sliced sage or any other fresh herbs you would like to add
Preheat the oven to 400F. In a roasting pan, mix all the ingredients and add the carrots. Marinate for 30-45 minutes. Roast the carrots in the oven until tender and slightly charred, around 20-30 minutes.
On a serving tray, serve the lentils and arrange the carrots on top, then garnish with fresh mint leaf, feta cheese crumble, and a bit of extra virgin olive oil on top.