Recipe: Warm Spinach and Carrot Salad with Lentils

Lentils are back in a big way. Increasingly, you’ll find them not only in salads, such as this spinach and carrot salad, but also in other vegetable dishes and even in cakes and biscuits, where lentils can be surprisingly delicious. The new cookbook Linzen! by Joke Boon is therefore entirely dedicated to this versatile legume.

A warm salad is delicious when the weather is a little colder. This salad is also colourful and nutritious.

How to make the warm spinach and carrot salad with lentils

• Heat 2 tablespoons of oil in a sauté pan or large frying pan. Gently fry the onion and garlic. After 5 minutes, add the carrot ribbons and stir-fry for 5 minutes. Toss regularly.
• Then add the cumin and spinach (in batches) and stir-fry until the spinach has wilted.
• Add the lemon juice and lentils, carefully mix everything together and season with pepper and salt, plus extra lemon juice if desired. Serve with crusty bread.

Image ©️Mitchell van Voorbergen, text ©️Joke Boon

Title: Joke Boon
Author: Linzen!
Price: €22,99
Publisher: Nieuw Amsterdam

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