Lentil and Carrot Salad Tartines with Whipped Feta
Hearty and healthy tartines packed with fiber and protein-rich lentil and carrot salad. Easy and light for lunch or brunch or great paired with soup or salad.
Lentil and Carrot Salad
- 3/4 cup whole green lentils
- 3 cups water
- 2 medium carrots peeled into strips or ribbons
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup chopped mint
- 1/3 cup cranberries
- 6-8 slices gluten-free bread toasted
- 1/2 cup crumbled feta cheese
- 2 tablespoons water
- 1 tablespoon olive oil
- sprinkle of salt
Place lentils and water in a medium saucepan. Bring to a boil; reduce heat, cover and allow to simmer for 15 to 20 minutes.
While lentils are cooking, place feta, water, and olive oil in the bowl of a food processor. Process until smooth, periodically scraping down sides with rubber spatula. Set aside.
Drain lentils and place in a large bowl. Add carrots, olive oil, and salt and pepper (to taste) to bowl of lentils. Toss. Add mint and cranberries, toss once more until evenly combined.
To assemble, spread whipped feta on toasts and top with lentil and carrot salad.