Carrot & Lentil Salad

Whip up a super-quick Yondu vinaigrette! Yondu's umami helps balance bitter and peppery arugula!
  • Easy


  • 2 servings


  • Seasonality

    All year

  • 1 cup shredded carrot
  • 1 cup cooked lentils
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Yondu
  • ½ cup chopped walnuts
  • Fresh cilantro


    1. In a bowl add carrots and lentils and stir to combine
    2. Add Yondu, vinegar and olive oil mix.
    3. Serve with cilantro garnish.
    The combination of lentils and vinegar helps with iron absorption (from lentils). If you don’t have Sherry vinegar you can use apple cider vinegar instead.

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