Warm Salad with Carrots, Lentils & Parmigiano Reggiano
- ⏱ 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A warm salad of roasted carrots and seasoned lentils served with Parmigiano Reggiano wafers, almonds, and thyme.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Warm Salad with Car...
0/0
COOK 1COOK 2
1Roast the carrots
2Prepare cheese wafers
Cut out baking paper squares and place a tablespoon...
3Plate and serve
+ 9 more steps in the app
Warm Salad with Car...
0/0
COOK 2COOK 1
1Roast the carrots
On a tray lined with baking paper, place the peeled...
Bake in a preheated oven at 180°C for 25-30 minutes,...
2Prepare cheese wafers
3Plate and serve
+ 9 more steps in the app
Ingredients
- 8 carrots
- olive oil, to taste
- cumin seeds, to taste
- sweet paprika, to taste
- ground cinnamon, to taste
- salt and pepper, to taste
- 250 g cooked lentils
- 1 garlic clove
- fresh thyme, to taste
- 40 g flaked almonds
- extra virgin oil, to taste
- 4 tbsp Parmigiano Reggiano cheese (grated)
The full plan
Split between two cooks — each step says who's on it.
1. Roast the carrots COOK 1
- On a tray lined with baking paper, place the peeled carrots, cutting very large carrots into halves or quarters, and drizzle with olive oil, salt and pepper
- Bake in a preheated oven at 180°C for 25-30 minutes, turning them over
2. Prepare cheese wafers COOK 2
- Cut out baking paper squares and place a tablespoon of Parmigiano Reggiano cheese in the middle of each one
3. Melt the cheese COOK 2
- Using the back of a spoon, press the cheese into a circle and place one sheet of paper at a time in the microwave oven
- Heat at maximum power setting for 1 minute, just until the Parmigiano Reggiano cheese starts to melt
4. Cook the garlic COOK 1
- In a pan, heat the extra virgin oil with the garlic and cook until golden
- Remove the garlic
- Add the cooked lentils and thyme to the pan and cook them for a few minutes
🤝 Cook 2 hands the pan to Cook 1.
5. Cool the wafers COOK 2
- Take the cheese wafers out and let them cool, Gently peel off the baking paper
6. Adjust seasoning COOK 1
- Adjust the seasoning
🤝 Cook 2 hands the dish over to Cook 1.
7. Season the carrots COOK 1
- Sprinkle the carrots with cumin seeds, a pinch of cinnamon and sweet paprika
8. Roast the almonds COOK 2
- Roast the flaked almonds in a pan with no fat
🤝 Cook 1 hands the pan to Cook 2.
9. Plate and serve BOTH
- Place a layer of lentils in a serving dish, arrange the carrots on top, and serve with the Parmigiano Reggiano cheese slivers, the roasted almonds and the thyme
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
More two-cook recipes
Cook this with your co-chef
Open Warm Salad with Carrots, Lentils & Parmigiano Reggiano in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.