ROASTED CARROT + WHIPPED RICOTTA SALAD

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

1. 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.

2. Add ricotta, salt, olive oil, and black pepper to a bowl with an immersion blender or a food processor. Whip until smooth.

3. 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.

4. Place the cooked lentil blend, carrots, and red onions in a mixing bowl. Toss with lemon juice.

5. Spread whipped ricotta over a serving platter. Top with lentil mixture and sprinkle with walnuts and sun dried tomatoes. Enjoy!