Masala Lentil Salad with Cumin Roasted Carrots Recipe

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Sherry Published: December 17, 2020 Modified: June 1, 2021

How To Make Masala Lentil Salad with Roasted Carrots

Leafy greens, bright orange carrots, and red onions make this lentil salad more appetizing than it should be. The best salad with a little bit of spice!

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes

Serves:

Ingredients

For Salad:

  • lbscarrots,peeled and sliced into ½-inch rounds
  • 2tbspextra-virgin olive oil
  • 1tbspmaple syrup
  • tspground cumin
  • salt and freshly ground black pepper
  • 1cupdried beluga,or French green lentils, or 2 cans,15 ounces each, lentils, drained and rinsed
  • ½mediumred onion,finely chopped
  • 2cupsbaby arugula,mizuna, or baby kale, firmly packed
  • cupfresh mint leaves,chopped

For Masala Dressing:

  • 3tbspextra-virgin olive oil
  • 1clovegarlic,pressed or minced
  • 1tspginger,minced or finely grated
  • 1tspgaram masala,scale back if you don’t completely love garam masala
  • 2tbspapple cider vinegar
  • ½tspsalt
  • freshly ground black pepper
  • Pomegranate molasses,optional, I didn’t use any
  • pumpkin seeds,toasted, sunflower seeds, or pine nuts

Instructions

  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.

Nutrition

  • Calories: 252.30kcal
  • Fat: 17.65g
  • Saturated Fat: 2.46g
  • Monounsaturated Fat: 12.47g
  • Polyunsaturated Fat: 2.07g
  • Carbohydrates: 23.66g
  • Fiber: 6.12g
  • Sugar: 11.81g
  • Protein: 2.44g
  • Sodium: 530.17mg
  • Calcium: 103.75mg
  • Potassium: 670.04mg
  • Iron: 2.31mg
  • Vitamin A: 1440.71µg
  • Vitamin C: 13.07mg
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