Carrot & Lentil Salad

The Functional Health Recipes have been created to give you a collection of simple, nutrient dense and delicious recipes to try. The recipes include an abundance of non-starchy vegetables, quality protein and natural fats.

Healthy Carrot and Lentil Salad

The recipes have been designed so you can made them quickly, most within 30 minutes or less, although some preparation is required. Traditional food preparation methods are prioritised for better nutrition and health.

Where possible I try to make broths from scratch and grains, beans and legumes are soaked or sprouted to increase the nutritional qualities, allowing for better digestion. Fruits and vegetables should be rinsed well to remove any pesticides & harmful bacteria.

I will sometimes add Goat cheese to this recipe, it is preferred as it can be easier for the body to digest than cheese made from cows. It has less lactose, lower sodium & rich in essential nutrients such as Vitamin A, Vitamin B, Calcium and Magnesium.

Carrot & Lentil Salad


4 cups grated carrots

2 cups dried lentils, soaked & cooked (you can also use canned lentils)

1 cup medjool dates, pitted and chopped

1 small red onion, finely chopped

5 spring onions, chopped

1/2 cup roasted pistachios

1 cup crumbled goat’s fetta (optional)

¼ cup extra virgin olive oil

Zest and juice of two limes

1 teaspoon ground cumin

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon turmeric

Pinch of chilli flakes

Himalayan Salt and pepper to taste

Mint to serve (optional)


1. In a large bowl, combine the carrots, lentils, dates, red onions and spring onions.

2. In another bowl, whisk together the olive oil, zest and juice of the limes, cumin, nutmeg, turmeric, chili flakes, salt & pepper.

3. Pour dressing over the carrot salad and toss to coat.

4. Garnish with pistachios, fetta & mint. Enjoy!

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© 2018 - Current by Melissa Kovacevic - Functional Health Canberra