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Cilantro and Carrot Lentil Salad


Cilantro and Carrot Lentil Salad
  • Gluten Free!
Serves: 6Ready In: 30 minutes

Why We Like It


Lentils are so nutritious and inexpensive!  This salad is perfect proof that lentils are not boring, and not just for soups!  Inspired by a lentil salad found at, believe it or not, the Chicago airport, an Eat REAL America member has said she could eat this delicious salad at least once a week!  Try it and see if you agree!

Cook the Lentils:

  • 1 cup lentils (such as green lentils, uncooked)
  • 2 cups low-sodium chicken broth (or low sodium vegetable broth)
  • 1 tsp garlic powder
  • 1 bay leaf (OPTIONAL)

First, rinse the lentils (to make sure there is no hidden debris). Then add to a large saucepan with everything else and 2 cups of water.  Bring to a boil, and then reduce heat to low and simmer 15-20 minutes.  Check the lentils at 15 minutes for tenderness.  Cook another 5 minutes, check again.  (You want the lentils tender but still slightly firm, holding their shape).  Drain, discard bay leaf if using, and let cool.

Prepare the Salad:

  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne red pepper
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup carrots (shredded)
  • 1/2 cup fresh cilantro (chopped)

Add to a large bowl and toss to combine.  When lentils have cooled to slightly warm or room temperature, add to the bowl and toss again.

Serve and Enjoy!

Nutrition Information for one serving


  • Calories: 185
  • Fat: 7.5 g
  • Saturated Fat: 1.1 g
  • Total Carbohydrate: 23 g
  • Cholesterol: 1 mg
  • Fiber: 4 g
  • Sugars: 2 g
  • Protein: 8 g
  • Sodium: 165 mg
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