 For Valentine’s Day I prepared a heart healthy meal for my husband and I. From the January 2022 issue of “Charleston Magazine,” there was a delicious recipe for Warm Lentil, Roasted Carrot & Herb Salad from chef Cynthia Groseclose. Ms. Groseclose is a plant-based chef and owner of Plant Pâstissiére in Charleston, SC. For the salad portion of the recipe you’ll need petite carrots, olive oil, sea salt, freshly ground black pepper, a leek, rainbow chard, lentils, basil leaves and cilantro leaves. For the dressing: garlic cloves, Dijon mustard, cilantro, flat leaf parsley, fresh lemon juice, olive oil and sea salt and freshly ground black pepper. In this recipe I omitted the cilantro and increased the parsley as my husband and I do not care for the taste. The salad was scrumptious. Roasting the carrots really enhanced their sweetness. The mild sweet, onion flavor of the leek and slightly bitter taste of the chard added another level of flavor. Once all the ingredients were combined and dressed with the vinaigrette, it brought everything together for a flavorful dish. I made boneless grilled chicken to make for a more substantial meal. My husband and I really enjoyed this dish. However, somewhere I got in my head that it was served at room temperature…wrong! Now that I’m writing this, I see the directions say “and serve hot.” Next time! Warm Lentil, Roasted Carrot & Herb Salad By Cynthia Groseclose, January 2019 Charleston Magazine 2022 Serves: 6 INGREDIENTS For the vinaigrette: 2 cloves garlic, minced 2 Tbs. Dijon mustard 3 Tbs. chopped cilantro 1 Tbs. chopped flat-leaf parsley 3 Tbs. fresh lemon juice 1 cup olive oil For the salad: 1 lb. petite carrots*, peeled and stems trimmed 3 Tbs. olive oil, divided Sea salt and ground black pepper 1 cup chopped leek, white part only 4 cups chopped rainbow chard with stems removed 5 cups cooked lentils, Trader Joe’s brand preferred 1/4 cup torn basil leaves 1/4 cup torn cilantro leaves DIRECTIONS Combine the garlic, mustard, cilantro, parsley, lemon juice, and olive oil in a blender and blend until the vinaigrette is emulsified. Season to taste with salt and pepper. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Put the carrots on the baking sheet, coat them with two tablespoons of olive oil, and season with salt and pepper. Roast them for 25 minutes, or until just golden and tender when pierced with a knife. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add leeks and sauté until translucent, three to four minutes. Add rainbow chard and continue to sauté until the chard is just wilted. Add the cooked lentils, carrots, and herbs and coat with the vinaigrette. Stir until ingredients are combined and warm. Season the top with salt and pepper, garnish with fresh herbs, and serve hot. *Petite carrots are small, whole carrots with stems and sometimes leaves attached, not the “baby” carrot cuts packed in plastic bags. 
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