Type what you have

Ingredients

• ✓ carrot
• brown lentil
• olive oil
• onion
• garlic
• water
• cumin
• cayenne pepper
• curry powder
• brown rice

Instructions

1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Ingredients

• ✓ carrot
• olive oil
• onion
• butternut squash
• potato
• tomato
• celery
• chickpea
• water
• hawaij
• vegetable bouillon powder
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
2. 2 Pour in water and bring soup to a boil, stirring occasionally. Stir in hawaij and vegetable bouillon powder. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season to taste.

By Sprice

Ingredients

• ✓ carrot
• black-eyed pea
• celery
• parsley
• onion
• mint
• olive oil
• orange
• lemon
• garlic
• coriander
• salt
• black pepper
• brown sugar

Instructions

1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

Ingredients

• ✓ carrot
• black pepper
• lemon
• butter
• all-purpose flour
• cayenne pepper
• black pepper
• cumin
• coriander
• salt
• parsley
• green lentil
• water
• garlic
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds.
2. 2 Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, for 1 1/2 hours.
3. 3 Whisk flour and butter together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.
4. 4 Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

By Debra Fox Sullivan

Ingredients

• ✓ carrot
• vegetable oil
• pita bread
• pomegranate syrup
• pomegranate seed
• olive oil
• mint leaf
• parsley
• garlic
• onion
• tomato
• sweet corn kernel
• red bell pepper
• cucumber
• radish
• cabbage leaf
• lettuce

Instructions

1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Ingredients

• ✓ carrot
• pineapple
• raisin
• honey
• mayonnaise
• lemon juice

Instructions

1. 1 In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

By Doug Matthews

Ingredients

• ✓ carrot
• raisin
• lemon juice
• lime juice
• sugar
• miniature marshmallow

Instructions

1. 1 Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
2. 2 Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.

By TheGlamChef

Ingredients

• ✓ carrot
• water
• quinoa
• chicken bouillon granules
• broccoli
• spinach

Instructions

1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

Ingredients

• ✓ carrot
• english muffin
• nutmeg
• peanut butter
• cream cheese
• clover sprout

Instructions

1. 1 Lightly toast both halves of English muffin.
2. 2 Place shredded carrots in a small bowl and sprinkle with nutmeg.
3. 3 Spread peanut butter on one side of English muffin.
4. 4 Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

By Amanda

Ingredients

• ✓ carrot
• macaroni
• onion
• green bell pepper
• mayonnaise
• ranch salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Rinse with cold water and place in large bowl.
2. 2 Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

By Debbie Sims

Ingredients

• ✓ carrot
• raisin
• pineapple
• coconut
• salt
• pina colada yogurt
• mayonnaise

Instructions

1. 1 Soak raisins in a bowl of water until softened, about 20 minutes. Drain.
2. 2 Combine carrots, raisins, pineapple, coconut, and salt in a bowl. Mix yogurt and mayonnaise in another bowl; stir into carrot mixture. Cover and refrigerate until chilled.

By Betsy Pearce Hochstein

Ingredients

• ✓ carrot
• water
• ramen noodle
• chicken breast
• bok choy
• sesame oil

Instructions

1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Ingredients

• ✓ carrot
• flour tortilla
• cream cheese
• lettuce
• turkey
• tomato

Instructions

1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

Ingredients

• ✓ carrot
• beet
• potato
• mayonnaise
• yellow mustard

Instructions

1. 1 Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
2. 2 Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

By eLi

Ingredients

• ✓ carrot
• purple cabbage
• teriyaki sauce
• chicken breast
• cashew
• green onion
• flour tortilla

Instructions

1. 1 Combine cabbage and carrots in a bowl; set aside.
2. 2 Melt teriyaki squares in a 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink in center, 5 to 7 minutes.
3. 3 Add cashews and green onions; cook and stir until heated through, 1 to 2 minutes.
4. 4 Place 1/4 of the chicken mixture onto each tortilla; top with cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at an open end, roll up tightly to enclose filling.

By Land O'Lakes

Ingredients

• ✓ carrot
• cabbage
• shrimp
• sweet and sour sauce
• celery
• rice wrapper

Instructions

1. 1 In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
2. 2 Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

By Rayna Jordan

Ingredients

• ✓ carrot
• rolled oat
• date
• brown sugar
• cinnamon
• vanilla extract
• raisin
• honey

Instructions

1. 1 Combine oats and carrots in the bowl of a food processor; pulse until blended. Add dates, brown sugar, cinnamon, and vanilla; blend again.
2. 2 Transfer mixture to a bowl and stir in raisins and honey. Roll into 8 balls.

By J-dogcoder

Ingredients

• ✓ carrot
• firm tofu
• brown miso
• tahini
• onion
• sunflower seed

Instructions

1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Ingredients

• ✓ carrot
• celery
• water
• butter
• onion
• all-purpose flour
• milk
• chicken broth
• cheddar cheese

Instructions

1. 1 In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
2. 2 Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.

By Sara

Ingredients

• ✓ carrot
• brown rice
• nori
• bamboo mat
• cucumber

Instructions

1. 1 Place cooked rice in a microwave-safe bowl and cover partially. Microwave on high until hot, about 1 minute.
2. 2 Place 1 nori sheet on the bamboo mat. Spread 1/2 of the rice evenly on nori sheet, using a little water on your hands or a spoon to keep rice from sticking. Place 1/2 of the cucumber and carrot slices on the top half of the rice, and roll nori sheet around rice and veggies, using the bamboo mat to help. Repeat with remaining nori sheet, rice, and veggies.
3. 3 Cut each roll into 6 small pieces and put them in the refrigerator until cool, about 20 minutes.

By papebj

Ingredients

• ✓ carrot
• beef
• celery
• onion
• mayonnaise
• salt
• black pepper
• garlic powder

Instructions

1. 1 Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

By Sarah Simmons

Ingredients

• ✓ carrot
• herb and garlic flavored cream cheese
• multigrain bagel
• cheddar cheese
• dill pickle
• lettuce

Instructions

1. 1 Spread cream cheese on toasted bagel. Layer Cheddar cheese, pickle slices, carrot, and lettuce onto one half of bagel; top with remaining bagel half.
2. 2 Slice sandwich in half and wrap with plastic wrap or aluminum foil. Place sandwich in a lunch bag with an ice pack.

By VeggieLovinHippie

Ingredients

• ✓ carrot
• tomato soup
• white sugar
• white vinegar
• canola oil
• mustard
• worcestershire sauce
• celery
• green onion
• green bell pepper

Instructions

1. 1 Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
2. 2 In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

By TIA_DAWN

Ingredients

• ✓ carrot
• cream cheese
• lemon juice
• lemon zest
• raisin
• trail mix
• whole wheat bread

Instructions

1. 1 Place cream cheese in a bowl. Add lemon juice and zest, raisins, shredded carrot, and chopped trail mix; stir until well blended and creamy. Spread between 2 slices of bread, and wrap up for the trail.

By MATHGOD

Ingredients

• ✓ carrot
• cabbage
• cucumber
• onion
• white vinegar
• white sugar
• vegetable oil
• water
• salt

Instructions

1. 1 Combine cabbage, cucumbers, carrots, and onion in a large bowl.
2. 2 Whisk together vinegar, sugar, oil, water, and salt in a small bowl. Pour over the cabbage mixture, toss to coat, and refrigerate for at least 12 hours. Drain excess liquid before serving.

By Rebecca

Ingredients

• ✓ carrot
• cabbage
• jicama
• green onion
• jalapeno pepper
• mayonnaise
• lime juice
• kosher salt

Instructions

1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

Ingredients

• ✓ carrot
• water
• mung bean sprout
• green onion
• sesame oil
• garlic
• salt
• black pepper
• sesame seed

Instructions

1. 1 Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
2. 2 Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
3. 3 Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

By Ann Lee

Ingredients

• ✓ carrot
• pecan
• coleslaw mix
• grape
• feta cheese
• mayonnaise
• ranch dressing
• sugar

Instructions

1. 1 In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
2. 2 In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
3. 3 In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

By bdh76

Ingredients

• ✓ carrot
• dijon mustard
• olive oil
• salt
• pepper

Instructions

1. 1 In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

By SBUDSKY

Ingredients

• ✓ carrot
• green cabbage
• rice vinegar
• olive oil
• cilantro
• salt

Instructions

1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt