A healthy lunch or side salad option with fresh ingredients, enjoy this healthy, tasty Carrot Lentil Cilantro Salad with Lime recipe.

Carrot Lentil Cilantro Salad with Lime Recipe

Friends, it’s still chilly here in central Oregon. We still have several feet of snow where we live, but it’s slowly melting, and in a tiny, tiny way, starting to feel like spring. I know, it’s the end of January. But the snow is off our deck!

Carrot Lentil Cilantro Salad with Lime Recipe

Today’s recipe, Carrot Lentil Cilantro Salad with Lime Recipe, is one of my new favorite lunches. I actually make a big batch of lentils in my slow cooker to have on hand in the fridge.

Lentils are filling, because they are packed with protein and fiber. You can also serve this on top of a mound of greens! So good!

It’s super fresh and light, and it fills you up!

Carrot Lentil Cilantro Salad with Lime Recipe

I was thinking about the times we live in, how it’s important more than ever to be courageous and not just sit back and “enjoy the ride.” For my husband (who fights bullying) and myself, we work hard every day to make a difference in our world.

Dine in peace?

But to do so, sometimes we have to step into the unfamiliar.

Have you thought about inviting guests over for dinner? Or are you scared to do so?

Have a dinner party with those people? They’re on the “other” side! What if politics are brought up at the table?

How could we ever dine in peace?

Carrot Lentil Cilantro Salad with Lime Recipe

Junkyard Wisdom, by Roy Goble

Our friend, Roy Goble, wrote a life-changing book about using our resources and talents to create relationships that start right in our community. Junkyard Wisdom is the name. It’s about tearing down the walls, both literal and cultural, not just sitting back and being complacent.

I think about today, more than serving meals in a homeless shelter once a month or even flying to a remote region of the world on a mission trip, or, even just eating or hanging out with “our people.”

Doing something different, or courageous, comes with a cost. At least at first, then there’s a payoff. Usually it’s greater maturity and connection with others.

Today’s political divide should not tear up our hospitality, our tables, or our lives.

It should strengthen us all. If we’re willing.

In building kingdom relationships, loving and feeding people, we grow.

We can still break the bread and pass the peace. In fact, my blog tag line (and personal proverb) Feast on Life, becomes front and center in Roy’s book. His last chapter talks about feasting on the “unfamiliar.”

I think we’re all walking in unfamiliar times, but it’s going to stretch our faith and grow our minds if we can just step out, and not always dine with people who are just like us.

There are many ways to step out, but for me on RE, I say … make that invite.

Listen to each other with love and respect, and just be with friends and strangers who sometimes hold different beliefs than we do.

“The control we supposedly exert over our lives is an illusion. It is the good gifts of God that are the real stuff of life. The new relationships. The changed lives. The rescues and redemptions. And yes, even the difficult times. Even the illnesses and deaths and firings and fights. Even these can be part of a life that is a feast of the unfamiliar.” –Roy Goble

Paul and I will be spending time with Roy in a few weeks in Belize at Jaguar Creek.

I look forward to exploring that last line with Roy a little further …

For now, I’m going to do something risky.

… make that unfamiliar invite.

Carrot Lentil Cilantro Salad with Lime Recipe

Carrot Lentil Cilantro Salad with Lime Recipe
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Carrot Lentil Cilantro Salad with Lime Recipe

Pre-cook lentils; bring lentils, onion, garlic, and 4 cups water to a boil in a saucepan. Reduce heat; simmer until tender, about 20 minutes.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4
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  • 4 cups cooked green lentils
  • 4 medium carrots, shredded or chopped
  • 1 cup fresh cilantro, chopped
  • 1/4 cup sesame oil
  • 1/4 cup fresh lime juice
  • Himalayan salt, to taste; optional
  • Pepper
  • 1 tsp. ground cumin, to taste; optional


  • Combine lentils, carrot, cilantro, oil, lime juice, salt and pepper, and cumin to lentils; toss gently to blend.
  • Let salad marinate, covered, in refrigerator for 2 hours before serving. Delicious served on a bed of greens.
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Carrot Lentil Cilantro Salad with Lime Recipe