Masala Lentil Salad with Cumin Roasted Carrots

Name: Masala Lentil Salad with Cumin Roasted Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1½ lb carrots, peeled and sliced into ½-inch rounds; 2 tbsp extra-virgin olive oil; 1 tbsp maple syrup; 1½ tsp ground cumin; Salt and freshly ground black pepper; 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed; ½ medium red onion, finely chopped; 2 cup firmly packed baby arugula, mizuna, or baby kale; ⅓ cup chopped fresh mint leaves; Toasted pumpkin seeds, sunflower seeds, or pine nuts; 3 tbsp extra-virgin olive oil; 1 clove garlic, pressed or minced; 1 tsp minced or finely grated ginger; 1 tsp garam masala (scale back if you don’t completely love garam masala); 2 tbsp apple cider vinegar; ½ tsp salt; Freshly ground black pepper; Pomegranate molasses (optional; I didn’t use any)

By Cookie and Kate · Cookie and KatePublic

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This striking salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. This delicious, healthy vegan salad will fill you up! Recipe yields 4 servings.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4

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This recipe was taken from Masala Lentil Salad with Cumin Roasted Carrots · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

680 gcarrots, peeled and sliced into ½-inch rounds
2 tbspextra-virgin olive oil
1 tbspmaple syrup
1.5 tspground cumin
—Salt and freshly ground black pepper
1 cupdried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
½medium red onion, finely chopped
2 cupfirmly packed baby arugula, mizuna, or baby kale
0.33 cupchopped fresh mint leaves
—Toasted pumpkin seeds, sunflower seeds, or pine nuts
3 tbspextra-virgin olive oil
1 clovegarlic, pressed or minced
1 tspminced or finely grated ginger
1 tspgaram masala (scale back if you don’t completely love garam masala)
2 tbspapple cider vinegar
0.5 tspsalt
—Freshly ground black pepper
—Pomegranate molasses (optional; I didn’t use any)

Steps

1
To make the salad, preheat the oven to 205°C (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
2
Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. Bring the mixture to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
3
Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
4
To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
5
Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, if using, and offer toasted seeds on the side.

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Per portion

Calories: ~171.3 kcal
Protein: ~0.3 g
Fat: ~16.9 g
Carbs: ~5.3 g
Fiber: ~0.6 g
Sodium: ~291.8 mg

7 ingredients still need USDA food links. ground cumin, Salt and freshly ground black pepper, Freshly ground black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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