Warm Lentil, Carrot & Feta Salad

🥘 Ingredients

• Dijon mustard
  4 tsp
• arugula
  4 oz
• black pepper
• butter
  4 tbsp
• carrot
  18 oz
• cooking oil
  2 tsp
• demi-baguette
  2 unit
• feta cheese
  1 c
• fig jam
  2 unit
• garlic
  4 clove
• lentils
  2 unit
• mini cucumber
  4 unit
• olive oil
  4 tbsp
• parsley
  1/2 oz
• salt
• shallot
  2 unit
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small bowl
• baking sheet
• large bowl
• medium microwave-safe bowl

1. 

   1

   Adjust rack to top position (top and and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and mince shallot . Peel, trim, and dice carrot into 1/4-inch pieces. Drain and rinse lentils . Trim and halve mini cucumber lengthwise; slice into 1/4-inch-thick half-moons. Peel and mince garlic . Finely chop parsley . Place shallot in a small bowl with enough cold water to cover; set aside to soak.

   shallot: 2 unit, carrot: 18 oz, lentils: 2 unit, mini cucumber: 4 unit, garlic: 4 clove, parsley: 1/2 oz
2. 

   2

   Toss carrots and lentils on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on top rack until carrots are tender and lentils are crisp, 15-20 minutes. (For 4 servings, divide carrots and lentils between two sheets. Roast carrots on middle rack and lentils on top rack.)

   cooking oil: 2 tsp, salt, black pepper
3. 

   3

   Meanwhile, in a large bowl , whisk together fig jam , Dijon mustard , white wine vinegar , 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper. Add cucumbers; set aside to marinate.

   fig jam: 2 unit, Dijon mustard: 4 tsp, white wine vinegar: 3.333 tbsp, olive oil: 4 tbsp
4. 

   4

   When carrots and lentils have 5 minutes left, halve demi-baguette lengthwise. Place 2 TBSP butter (4 TBSP for 4 servings) and garlic to taste in a medium microwave-safe bowl . Microwave until butter has softened, 15-30 seconds. Stir in half the parsley; season with salt and pepper. Toast baguette until golden, then spread cut sides with garlic parsley butter. Halve garlic bread crosswise on a diagonal.

   demi-baguette: 2 unit, butter: 4 tbsp
5. 

   5

   To bowl with cucumbers, add roasted carrots and lentils, arugula , shallot (draining first), feta cheese , and remaining parsley. Toss to combine. Season with salt and pepper.

   arugula: 4 oz, feta cheese: 1 c
6. 

   6

   Divide salad between shallow bowls and serve with garlic bread on the side.