ROASTED CARROT + WHIPPED RICOTTA SALAD
I N G R E D I E N T S
EINKA & FRENCH LENTILLS
1 CUP Einka & French Lentils from Bluebird Grain Farms
2 TBSP olive oil
2 garlic cloves, crushed
5 SHAKES dried chili flakes from Hayshaker Farm
½ TSP salt
4 CUPS water
1 TSP dried parsley
1 bayleaf
WHIPPED RICOTTA
1 CUP ricotta
¼ TSP salt
2 TBSP olive oil
Black pepper
SALAD
1 POUND carrots from Full Bushel Farm, peeled and chopped
Olive oil
¼ TSP paprika from Hayshaker Farm
Salt and pepper
1 small red onion from Big Sage Organics, thinly sliced
Juice of ½ lemon (about 3 TBSP)
½ CUP chopped walnuts from Ray Family Farm
Sun dried tomatoes (optional)
PROCESS
Saute olive oil, garlic, pepper flakes, and salt in olive oil for two minutes on medium-low heat. Add the lentils and cook for 5 minutes, stirring occasionally. They should be lightly toasted and fragrant with an almost chocolatey smell. Add water, parsley, and bayleaf and bring to a simmer. Cook covered for 25 minutes. Drain.
Add ricotta, salt, olive oil, and black pepper to a bowl with an immersion blender or a food processor. Whip until smooth.
Preheat the oven to 400 F. Place carrots on a baking sheet and toss with olive oil, paprika, salt and pepper. Roast for 20 minutes, stirring halfway through.
Place the cooked lentil blend, carrots, and red onions in a mixing bowl. Toss with lemon juice.
Spread whipped ricotta over a serving platter. Top with lentil mixture and sprinkle with walnuts and sun dried tomatoes. Enjoy!