About This Recipe:
The Seasonal Harvest Lentil Salad showcases the freshest ingredients, lovingly harvested from a personal garden. Each component – the vibrant kale, sweet carrots, aromatic oregano, and pungent garlic – is a testament to the joy of homegrown produce. Tossed together with earthy lentils, toasted walnuts, and crumbled feta cheese, this salad is a celebration of nature’s bounty, capturing the essence of the current season.
Watch Me Make This Recipe:
@carmeninthegarden From Garden to Table, quick! 🌿🥕 Watch me harvest fresh carrots, kale, and oregano from my garden and whip up this delicious Lentil Salad with Anchovy Dressing! 😋✨ It’s a nutrient-packed lunch that’ll leave you feeling satisfied. 🥗🌱 Don’t miss out on the recipe – sign up for my newsletter now! 📩👉 #garden #lunch #salad #gardentotable ♬ original sound – Carmen in the Garden
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How To Make This Recipe:
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Seasonal Harvest Lentil Salad with Carrots, Kale, Oregano, Garlic, and Feta
Description
Delight in a Seasonal Harvest Lentil Salad with kale, carrots, oregano, and garlic, freshly harvested from the garden, topped with feta’s creamy goodness. A flavorful celebration of nature’s bounty!
Ingredients
Scale
- 1 bunch of fresh kale
- 2 large carrots
- 1 tablespoon fresh oregano leaves, chopped
- 4 cloves garlic, minced
- 4–5 anchovy fillets (optional, for added umami flavor)
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
- 1/2 cup walnuts, roughly chopped
- 2 cups cooked lentils (green or brown)
- 2 tablespoons white wine vinegar
- Crumbled feta cheese, for topping
Instructions
- Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces.
- Peel the carrots using a vegetable peeler and shave them into thin ribbons.
- In a saucepan over low heat, combine the minced garlic, chopped oregano, anchovy fillets (if using), olive oil, salt, and pepper. Stir and cook until the anchovies melt into the mixture, creating a savory dressing.
- In a separate skillet over medium heat, lightly toast the chopped walnuts until fragrant and slightly browned. Remove from the skillet and set aside.
- In a large bowl, mix the cooked lentils, chopped kale, and shaved carrots.
- Pour the warm dressing over the lentil and vegetable mixture. Gently toss to coat all the ingredients evenly.
- Drizzle the white wine vinegar over the salad and toss again for a balanced tangy note.
- Sprinkle crumbled feta cheese on top of the salad. Enjoy!
Note: This recipe can be customized with other seasonal vegetables and herbs to suit personal preferences and availability.