Warm Carrot and Lentil Salad
- 2 teaspoons olive oil
- 1 small yellow onion, cut into 1/2-inch dice
- 1 clove garlic, peeled and minced
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 cup lentils, rinsed and picked over
- 2 cups homemade chicken stock or low-sodium canned chicken stock, skimmed of fat
- 3/4 cup dried apricots, cut into 1/2-inch pieces
- 1/4 cup golden raisins
- 2 tablespoons coarsely chopped fresh cilantro
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (1 pound)
- Cilantro, fresh (2 tablespoons)
- Coriander, ground (1 teaspoon)
- Cumin (1 teaspoon)
- Dried apricots (3/4 cup)
- Flat-leaf parsley, fresh (2 tablespoons)
- Garlic (1 clove)
- Golden raisins (1/4 cup)
- Lentils (1/2 cup)
- Yellow bell pepper (1)
- Yellow onion, small (1)
- Canned Goods
Chicken stock or low-sodium canned chicken stock, homemade (2 cups)
- Cooking & Baking
- Olive oil (2 teaspoons)
Preparation
Read recipe preparation on marthastewart.com
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Published August 18, 2012 (6 months ago).
25 people saved this recipe.
