Carrot and Lentil Salad

Name: Carrot and Lentil Salad
Cuisine: Plant-based
Ingredients: 1 shallot, minced; 2-3 tbsp lemon juice, or more to taste; 1 tsp Dijon mustard; 1-2 tsp sugar or honey, or more to taste (optional); sea salt; freshly ground black pepper; ¼ cup olive oil; 1½ lbs/680 g carrots (the younger and smaller, the better), grated; 1 cup cooked French or black lentils; handful of parsley, minced

Recipe by

Masha

Plant-Based Recipe Developers 📅 Published May 10, 2022 🔄 Updated August 6, 2025

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Instructions

1

In a salad bowl, combine the shallot, lemon juice, mustard, sugar/honey if using, salt, and pepper to taste, whisk until smooth. Slowly stream in the olive oil while whisking, until emulsified. Done
2

Add the carrots, lentils, and parsley to the bowl, mix to coat everything in the dressing. Taste for salt, sugar, and lemon juice (this step is important, as all carrots vary in flavor), adjust if needed. Enjoy the salad at room temperature or cold. Done

If you’re like me and crave more raw, juicy vegetables and fruit as spring settles in, you might enjoy this sunny salad. It’s heavily inspired by French carrot salad, just with more stuff added in, and also reminds me of a grated carrot dish from childhood. It’s also as simple as can be. The dressing is a basic, lemony vinaigrette, which gets mixed with raw grated carrots, cooked lentils, and parsley.
You can watch a step-by-step video of me making the salad on instagram, here. A tip: a food processor with a grating attachment (I have this one and love it) makes the job of grating the carrots a breeze, if you happen to have one. Hope you’ll get around to trying the salad!

Carrot and Lentil Salad

Serves: 4-6

Ingredients

1 shallot, minced
2-3 tbsp lemon juice, or more to taste
1 tsp Dijon mustard
1-2 tsp sugar or honey, or more to taste (optional)
sea salt
freshly ground black pepper
¼ cup olive oil
1½ lbs/680 g carrots (the younger and smaller, the better), grated
1 cup cooked French or black lentils
handful of parsley, minced

Instructions

In a salad bowl, combine the shallot, lemon juice, mustard, sugar/honey if using, salt, and pepper to taste, whisk until smooth. Slowly stream in the olive oil while whisking, until emulsified.
Add the carrots, lentils, and parsley to the bowl, mix to coat everything in the dressing. Taste for salt, sugar, and lemon juice (this step is important, as all carrots vary in flavor), adjust if needed. Enjoy the salad at room temperature or cold.

3.5.3226

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Learn More About Our Story