Warm Carrot And Lentil Salad


  • 1 1 ⁄ 2 pounds fingerling or small potatoes

  • 1 ⁄ 2 teaspoon sea salt

  • 4 tablespoons extra-virgin avocado oil, divided

  • 1 medium onion, coarsely chopped, divided

  • 2 tablespoons fresh thyme (see options)

  • 1 cup dried small French green lentils (see options)

  • 1 medium carrot, chopped

  • 1 medium zucchini, chopped

  • 1 ⁄ 3 cup Vinaigrette, Try it! recipe (page 121) or store-bought

  • Sea salt and pepper


  • 1 ⁄ 4 cup chopped fresh parsley

    2 green onions, chopped

    2 tablespoons chopped capers or chopped gherkins


Cook potatoes: Cover potatoes with 4 to 6 cups water in a large saucepan. Add salt and bring to a boil over medium- high heat. Cover, reduce heat to medium-low, and simmer for 15 minutes, or until fork-tender. Drain, rinse, and set aside (using the saucepan lid to cover and keep them warm) in the colander.

Meanwhile, heat 2 tablespoons of the oil in a large, deep-sided skillet over medium-high heat. Add 1 ⁄ 4 cup of the chopped onion and the thyme and cook, stirring frequently, for 5 minutes. Add lentils and carrot and stir to combine. Add 2 1 ⁄ 2 cups water and bring to a boil. Cover, reduce heat to medium-low, and simmer for 25 to 30 minutes, until lentils are firm but tender. Drain if any liquid remains and set aside.

Heat remaining 2 tablespoons of oil in the large saucepan (the one used to cook the potatoes). Add remaining chopped onion and zucchini and cook, stirring constantly, for 5 to 7 minutes, until vegetables are tender. Stir in potatoes and lentils and heat through.


Transfer salad to serving bowl. Drizzle vinaigrette over and toss to coat. Season to taste with salt and pepper. Garnish with parsley, green onions, and/or capers if desired, or pass garnishes separately.


If you want convenience, use a 15-ounce can of green or brown lentils, drained, rinsed, and added in step 3. Skip the chopped onions and the thyme in step 2 and use all of both in step 3.

Fresh herbs are appearing more often in supermarkets and thyme may be available in the produce aisle, but you can use 1 tablespoon dried thyme in this recipe.

For extra nutrients, toss a cup or two of chopped spinach or other greens into the pan in step 3, just before adding the potatoes and lentils.

Makes 4 Servings

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.