A delightful and hearty lentil salad with a tangy herb dressing, perfect for any occasion.
Rinse the lentils under cold water and place them in a saucepan with water and a pinch of salt.
Rinsing the lentils removes any debris and ensures a clean taste.
Bring the lentils to a boil, then reduce the heat and simmer until tender, about 20 minutes.
Avoid overcooking the lentils to maintain their shape and texture.
Drain the cooked lentils and set them aside to cool.
Cooling the lentils prevents them from wilting the fresh herbs.
Peel and dice the carrots into small cubes.
Uniformly sized cubes ensure even cooking.
Mince the garlic cloves finely.
Mincing garlic releases its full flavor.
Heat a frying pan with a small amount of olive oil and sauté the carrots and garlic until slightly softened.
Stir frequently to prevent the garlic from burning.
In a mixing bowl, whisk together olive oil, vinegar, mustard, cinnamon, sugar, pepper, and salt to make the dressing.
Whisking thoroughly emulsifies the dressing for a smooth consistency.
Combine the lentils, sautéed carrots and garlic, and chopped parsley in a large bowl.
Gently toss to avoid mashing the lentils.
Pour the dressing over the salad and toss until evenly coated.
Let the salad sit for a few minutes to absorb the flavors.
Serve the salad at room temperature or slightly chilled.
Garnish with additional parsley for a fresh look.
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