From The Cookbook: Happy Cooking

When I need a cozy dish that makes the whole house smell amazing, I turn to this hearty Giada chicken soup. The ingredients—like juicy chicken and fresh vegetables—blend together so beautifully, creating the perfect balance of flavors.

It’s ideal for a comforting dinner, and it only takes about 1 hour and 45 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed 8.

Recipe Ingredients

• 1 cup French lentils (lentilles du Puy), picked over and rinsed
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons kosher salt
• 2 tablespoons fresh lemon juice (from 1 lemon)
• ¼ cup extra-virgin olive oil
• 1 teaspoon za’atar
• ¼ teaspoon ground cumin
• ¼ teaspoon kosher salt
• 3 carrots, peeled and julienned
• 4 cups baby spinach, coarsely chopped
• ½ cup fresh mint leaves, coarsely chopped
• ½ cup shaved ricotta salata cheese

How To Make Giada Lentil and Carrot Salad

1. Cook Lentils: Place over medium heat and bring to a simmer, cook until tender.
2. Prepare Dressing: Combine lemon juice, olive oil, za’atar, cumin, and salt in a bowl.
3. Combine Ingredients: Add hot lentils, carrots to dressing, toss gently, and let cool.
4. Add Greens and Cheese: Add spinach, mint, and ricotta salata, toss to combine.

Recipe Tips

• Spice it Up: Add a pinch of warm cumin or smoked paprika to give the Giada Lentil and Carrot Salad a boost of smoky flavor, complementing the natural sweetness of carrots and earthiness of lentils.
• Texture Tweaks: For added crunch, toss in some toasted chopped nuts or seeds like almonds, walnuts, or pumpkin seeds, which will provide a satisfying textural contrast to the soft lentils and carrots.
• Global Inspiration: Incorporate international flair by adding a squeeze of fresh lime juice, a sprinkle of chopped fresh cilantro, and a dash of ground cumin for a Mexican twist, or a drizzle of tahini and a sprinkle of sumac for a Middle Eastern vibe.
• Make it a Meal: Transform the Giada Lentil and Carrot Salad into a satisfying main course by serving it atop a bed of fluffy quinoa, brown rice, or farro, or accompanied by crusty bread or pita chips for a filling snack.
• Vegan Variation: Replace the honey with a drizzle of maple syrup or agave nectar to create a vegan-friendly version of the Giada Lentil and Carrot Salad, ensuring that all plant-based eaters can enjoy this delicious and nutritious dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Baked Penne With Roasted Vegetables
• Giada Mini Almond Butter And Strawberry Muffins
• Giada De Laurentiis Beef Stroganoff

Giada Lentil and Carrot Salad

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: SaladCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

420

kcal

When I need a cozy dish that makes the whole house smell amazing, I turn to this hearty Giada chicken soup. The ingredients—like juicy chicken and fresh vegetables—blend together so beautifully, creating the perfect balance of flavors. It’s ideal for a comforting dinner, and it only takes about 1 hour and 45 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed 8.

Ingredients

• 1 cup French lentils (lentilles du Puy), picked over and rinsed
  

• 1 teaspoon ground cumin
  

• ½ teaspoon ground coriander
  

• 2 teaspoons kosher salt
  

• 2 tablespoons fresh lemon juice (from 1 lemon)
  

• ¼ cup extra-virgin olive oil
  

• 1 teaspoon za’atar
  

• ¼ teaspoon ground cumin
  

• ¼ teaspoon kosher salt
  

• 3 carrots, peeled and julienned
  

• 4 cups baby spinach, coarsely chopped
  

• ½ cup fresh mint leaves, coarsely chopped
  

• ½ cup shaved ricotta salata cheese
  

Directions

• Cook Lentils: Place over medium heat and bring to a simmer, cook until tender.
  
• Prepare Dressing: Combine lemon juice, olive oil, za’atar, cumin, and salt in a bowl.
  
• Combine Ingredients: Add hot lentils, carrots to dressing, toss gently, and let cool.
  
• Add Greens and Cheese: Add spinach, mint, and ricotta salata, toss to combine.