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Harvest Laird Lentil Salad


Make this salad while the corn season lasts, and fresh local herbs are still at the farmers market stalls. We used local baby carrots for this recipe, but you could easily slice regular sized carrots and roast them for this recipe instead. If you can find Macedonian feta, we highly recommend it. 

Purchase GRAIN Laird Lentils online here. Orders over $50 ship for free with shipping to the USA & Canada.  

Harvest Laird Lentil Salad

1 cup dry GRAIN Laird Lentils
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp salt, more to taste 
1/2 medium white onion, chopped 
1 tbsp salt for soaking the onion 
2 tbsp red or white wine vinegar
1 tsp salt 
2 cobs of fresh corn
2 cups carrots, sliced 
1 tsp olive oil and salt for the carrots 
1/2 cup Macedonian feta, cubed 
1/2 cup dry-toasted pumpkin seeds 
a handful of fresh basil, parsley, or a mixture of both 

Soak the Laird Lentils in plenty of cold water for a minimum of 6 hours, and a maximum of 24 hours. Drain and rinse when ready to cook. Place the lentils in a vegetable steamer basket with water enough to boil for 25 minutes. Bring the water to a boil and steam the lentils for 20-25 minutes, until just soft but still tender. Remove from the basket carefully once done and place in a large bowl to cool. 

While the lentils are steaming, heat the oven to 400 degrees. Coat the carrots in a small amount of olive oil and add a pinch of salt. Lay flat on a baking tray lined with parchment paper and roast until browning, about 30 minutes. Remove from the oven and let cool.

Chop the white onion finely and add to a small bowl with 1 tsp salt and cold water to cover. Soak the onions for about 30 minutes. When ready, drain well and add to the bowl with the lentils. 

Cook the corn in the steamer basket re-filled with water until tender, about 8-1minutes. Once cool enough to handle, cut the kernels off the corn cobs and add to the lentils. 

Add the olive oil, wine vinegar, and salt to the bowl with the lentils, corn, and white onion.  Add the roasted carrots when cooked and cooled. Add the fresh herbs and mix everything well. Transfer the salad to a large serving bowl and top with pumpkin seeds and feta. Add any extra fresh herbs a garnish and serve. 

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