Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the lentils under cold water, then combine them with 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- Drain and rinse the chickpeas under cold running water, then set aside in a bowl.
- In a large skillet, heat olive oil and sauté chopped carrots for about 5 minutes until slightly softened.
- In a large mixing bowl, combine cooked lentils, sautéed carrots, and prepared chickpeas. Drizzle with olive oil and lemon juice, then toss together.
- Add cumin, paprika, and a pinch of salt and pepper, then mix well to distribute spices evenly.
- Serve the salad warm, garnished with chopped herbs if desired.
Nutrition
Notes
Ensure lentils are cooked just until tender to avoid a mushy texture. Store leftovers in an airtight container for up to three days.