Masala Lentil Salad with Cumin Roasted Carrots

Scaled for 4 portions · 5 steps

680 gcarrots, peeled and sliced into ½-inch rounds2 tbspextra-virgin olive oil1 tbspmaple syrup1.5 tspground cumin—Salt and freshly ground black pepper1 cupdried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed½medium red onion, finely chopped2 cupfirmly packed baby arugula, mizuna, or baby kale0.33 cupchopped fresh mint leaves—Toasted pumpkin seeds, sunflower seeds, or pine nuts3 tbspextra-virgin olive oil1 clovegarlic, pressed or minced1 tspminced or finely grated ginger1 tspgaram masala (scale back if you don’t completely love garam masala)2 tbspapple cider vinegar0.5 tspsalt—Freshly ground black pepper—Pomegranate molasses (optional; I didn’t use any)

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