Salad of roasted carrots, apple & lentils with chili & preserved lemons from From the Oven to the Table: Simple Dishes That Look After Themselves (page 138) by Diana Henry

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Notes about this recipe

  • Frenchfoodie on May 16, 2026

    Beautiful looking (I cut my carrots in thick chunks) and tasty too. The ginger fades in to the background though the preserved lemon is pretty assertive - I cut back a little.

  • darcie_b on May 07, 2021

    Excellent combination of flavors and textures. The recipe specifies Puy lentils, but the photo seems to show Beluga (black) lentils. Either will work fine.

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