This is one of my favorite recipes to meal prep for the week. The shining star of this salad is the carrots, but it is much more than a carrot salad. Lentils are packed with important nutrients and fiber, making them nutrient-dense and satisfying. Enjoy the crunch of peppery arugula and the bright tang of the lemon yogurt sauce.
Lentil and Carrot Salad with Lemon Yogurt Sauce
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Calories: 364
- 1 package (17.6 oz) Trader Joe’s Steamed Lentils
- 1 bunch rainbow carrots, peeled and chopped lengthwise and in half
- 7 oz organic arugula
- 1 ½ tsp avocado oil
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1 cup plain, non-fat Greek yogurt
- Juice and zest of 1 lemon
Heat oil in a large pan over medium heat. Placed peel carrots, cut side down, in one layer into pan. Carrots may need to be cooked in two batches to avoid overcrowding the pan. Season carrots with salt and pepper. Cook for about 15 minutes, until carrots are browned and fork tender.
Meanwhile, to prepare sauce, stir lemon juice and zest into Greek yogurt. Set aside.
To plate salad, first place two large handfuls of arugula on plate. Top arugula with about one-fourth of lentils, then place about 6-7 carrot slices on top.
Finish with a 2 tablespoon dollop of yogurt sauce.
Make Ahead Tips
The Lemon Yogurt Sauce can be made the day ahead.