Salads · French · 35 min
Roasted Carrot, Lentil & Feta Salad with Butter Lettuce
- 35 min
- 2–6 servings
- 497 kcal / serving
This salad features tender lentils, roasted carrots, and tangy feta over crisp butter lettuce. It comes together quickly on weeknights with simple, flavorful steps.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 headbutter (Boston) lettuce
- 3 mediumcarrots
- 12 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- 1 clovegarlic
- ¾ cupgreen lentils, dried
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- red onions
From the pantry: apple cider vinegar, black pepper, cumin, ground, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · salad spinner (optional) · small saucepan · spatula · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: lentils
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 headbutter (Boston) lettuce
- 3 mediumcarrots
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- red onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
- ¾ cupgreen lentils, dried
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| carrots | 3 medium | 6 medium | 9 medium |
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green lentils, dried | ¾ cup | 1 ½ cups | 2 ¼ cups |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and place the rack in the center.
- Rinse the lentils under cold water, then transfer them to a small saucepan. Cover with broth and bring to a boil; reduce to a simmer and cook until just tender, about 15–20 minutes.
- Wash the carrots, trim the ends, and peel. Halve lengthwise and cut into thin diagonal half rounds, then spread them on a baking sheet.
- Peel and thinly slice the red onion; arrange on the sheet with the carrots.
- Drizzle the carrots and onion with olive oil and season with cumin, salt, and pepper; toss to coat.
- Roast the vegetables in the oven, turning halfway through, until tender, about 10–15 minutes.
- Peel and mince the garlic. In a bowl, whisk together garlic, olive oil, vinegar, honey, Dijon, salt, and pepper to make the dressing.
- Wash and dry the butter lettuce, then tear it into smaller pieces and place in a large mixing bowl.
- Wash and dry the parsley; remove leaves from stems, finely chop, and add to the bowl.
- Add the roasted carrots and cooked lentils to the greens, toss with the dressing, then crumble feta over the top and serve.
Two tips
- Make ahead: cook the lentils up to a day in advance and refrigerate until needed.
- Serving idea: finish with a light drizzle of olive oil and a pinch more pepper for extra aroma and brightness.
Nutrition per serving
- Calories
- 497 kcal
- Protein
- 29 g
- Carbs
- 66 g
- Fat
- 16 g
- Fiber
- 12 g
- Sodium
- 399 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.