Carrot and mung bean salad from Plenty More (page 181) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.169 in the US edition.

  • simon_kdbisy on May 28, 2026

    Firm Favourite as a BBQ side and has been for about 15 year’s

  • jwindersteed on January 25, 2026

    Easy and delicious. One of my favorite ways to eat mung beans.

  • alinutzamica on August 17, 2025

    It is nice but it was slightly dry. I added some lemon juice that improvs it a bit. I cooked the mung beans in instant pot for 7 mins, natural release, which was too much. Next time I will try 4-5 min.

  • Ganga108 on March 02, 2022

    This recipe is great. I so love the way the carrots are cooked, almost a la Grecque style. The lentils are rich in flavour, and the feta (I used somewhat less than stated) provided a lovely tangy contrast to the lentils and carrots.

  • e_ballad on September 28, 2019

    Loved this. Quite easy to pull together, but true to any Ottolenghi dish, there’s quite a few pans to clean afterwards.

  • Penchantforproduce on May 22, 2017

    We made this and loved it but made changes which I believe contributed to us enjoying the results. We omitted the garlic as neither of us likes it. We also reduced the amount of fat needed in the first step (carrot cooking) to 1 TBSP and used butter in place of the oil for this part of the recipe (used olive oil to fry the seeds.) The mung beans we used were from TruRoots and had been previously sprouted and dehydrated. We rehydrated these by covering with boiling water and allowing them to soak for a few hours, this created great texture. As it is spring, our carrots were small and young and needed far less cooking time than what was called for. I needed to pour off some of the water after about 3 minutes of boiling then added more butter to compensate for what I poured off and also added a drizzle of honey. We left the cilantro leaves whole rather than chopping which makes them more like leafy greens in the dish.

  • eeeve on May 26, 2015

    Hmmm, afraid this wasn't for us. Somehow the texture and flavours weren't right, the garlicky dressing was way too strong, and eating it sadly felt like a chore. Admittedly, we didn't caramelise the carrots but grated and added them raw, which may be totally where we'd gone wrong, but we really don't feel like repeating it either way.

  • j_knapp on May 08, 2015

    Substitute puy lentils for mung beans

  • runoutofshelves on September 16, 2014

    made it in a hurry, a terrific light lunch full of flavour, I weakened and had it with a glass of white wine

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