Seven-minute​ recipe: carrot, lentil and mint salad

Carrot, lentil and mint salad

This yummy salad is easily made within my seven-minute time frame. In fact, tonight when I was making it so I could take the photos in this post, it only took 6 minutes and 15 seconds. Win!

Why seven-minute meals?

Seven minutes timeframe for these recipes was a length of time I picked at random, based on the amount of time it took to defrost the sort of microwave lasagne I was living on at the time.
The 7-minute timeframe gave me both a target and a release. Aiming to cook 7-minute meals gave me more freedom to experiment, if I stuffed up I would only have wasted 7 minutes and I could still order takeaway. Basing it on the time it took to microwave a frozen dinner helped set my expectations too. I want a meal that’s tastier than a frozen dinner, but I’m not aiming for cordon bleu. The great thing about cooking with fresh ingredients and whole foods is that I have found I often don’t need a tonne of fancy spices or elaborate preparations to make food taste great.

I still spend far too long berating myself that the meals I cook are not up to scratch, that it would be tastier if I had ground the spices myself or used fresh rather than canned tomatoes. And that true, but it’s a spectrum. I don’t have to give up cooking because I use curry powder  or minced garlic from a jar.
I occasionally cook fancy on the weekends, making elaborate meals with long lists of ingredients and getting every pan I own dirty. But even on the weekend I rarely have the time or at least I don’t make time, there are other things I want to do more than spend 4 hours preparing a meal, even if that’s just binge watching Netflix. And that’s okay.
Today’s recipe was inspired by one of the recipes I make from scratch when I have the time, Coconut and Berries Morrocan Puy Lentil, Carrot and Mint Salad. Using canned lentils and pre-ground spices makes it quick to make and it’s still packed with flavour.

Carrot, lentil and mint salad

  • Servings: 2
  • Print



  • 1 can brown lentils
  • 2 large carrots
  • 1/4 cup chopped mint
  • 1/2 a lemon
  • 1 tablespoon garam masla power
  • 1 tablespoon chilli flakes
  • 1 tablespoon EVOO


  1. Add the garam masala to a dry pan and cook until it starts to smell fragrant
  2. While the garam masala is cooking drain the can of lentils (make sure to run water over the lentils until it runs clear and all the bubbles disappear)
  3. Add the lentils to the garam masala and stir to coat the lentils with the spice powder
  4. Leave the lentils to warm and finely slice the carrots.
  5. Mix everything together in a bowl and serve.

I’ve created an Instagram account for this blog.  If you’re also a lover of #foodporn photos let me know.


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