Name: Masala Lentil Salad with Cumin Roasted Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 1 ½ pounds carrots, peeled and sliced into ½-inch rounds; 2 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup; 1 ½ teaspoons 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 cups firmly packed baby arugula, mizuna, or baby kale; ⅓ cup chopped fresh mint leaves; Toasted pumpkin seeds, sunflower seeds, or pine nuts; 3 tablespoons extra-virgin olive oil; 1 clove garlic, pressed or minced; 1 teaspoon minced or finely grated ginger; 1 teaspoon garam masala (scale back if you don’t completely love garam masala); 2 tablespoons apple cider vinegar; ½ teaspoon salt; Freshly ground black pepper; Pomegranate molasses (optional; I didn’t use any)

Masala Lentil Salad with Cumin Roasted Carrots

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.

55 min total 20 min prep 35 min cook 4 424 cal

Instructions

Tap a step to mark it done

1 To make the salad, preheat the oven to 400 degrees Fahrenheit (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.