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Prep
Difficulty
Easy
Time
Estimate
45 mins
Simmer the lentils. Chop up the carrots and start roasting. Mince up the strawberries and almonds. Make the dressing and toss the lentils with the remaining ingredients. Blend up the carrot top pesto. Toss the the pesto with the roasted carrots. Serve with French bread if desired. Skip it for a gluten free meal.
Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.
Yup- those greens that hang off the top of a gorgeous bunch of carrots, aren’t just for tossing away anymore. Blend them into a pesto and toss with their orange roasted roots.
If you are not so daring, you can make (or even buy) plain ol’ pesto, but why when the luscious slightly bitter greens are waiting for you.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
