---
title: Warm Lentil, Carrot & Feta Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/warm-lentil-carrot-and-feta-salad-691c8f071d103273ffd56215
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Salad
  - Quick
  - Meal Prep
rating: 4.5
rating_count: 237
source_chef: Oliver Meder
review_highlights:
  - theme: Flavor
    text: The fig jam and mustard dressing combination gets rave reviews for its sweet-tangy balance
  - theme: Portions
    text: Many felt the portion was too small for two people but noted it reheats well for leftovers
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/warm-lentil-carrot-feta-salad.avif"
---
#oven{} preheat to 450 degrees. Wash and dry all produce.

On a #baking sheet{}, toss @lentils{1%can} and @carrots{2%medium}(peeled & sliced) with a large drizzle of @cooking oil{1%tbsp}, a pinch of @salt{1%tsp}, and @black pepper{1%tsp}. Spread evenly and roast ~{20%minutes}.

While vegetables roast, in a #large bowl{}, whisk together @fig jam{3%tbsp}, @dijon mustard{1%tbsp}, @white wine vinegar{2%tbsp}, @olive oil{3%tbsp}, a pinch of salt, and black pepper until smooth. Set aside.

When carrots and lentils have ~{5%minutes} left, halve @demi-baguette{1%unit} lengthwise.

In a separate #large bowl{}, combine @mini cucumbers{2%unit}(sliced), roasted vegetables, @arugula{1%head}, @shallot{1%large}(thinly sliced), @feta cheese{1%cup}(crumbled), and @parsley{1%bunch}(chopped). Add vinaigrette and toss to combine. Season to taste.

In a #small skillet{}, melt @butter{2%tbsp} with @garlic{2%cloves}(minced) ~{2%minutes}. Brush baguette halves with garlic butter and broil until golden ~{2%minutes}. Divide salad between shallow bowls and serve warm with garlic bread on the side.