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!
Preheat the oven to 400 degrees F 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.
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 to 30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
Combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
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.
- 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
Have your own special recipe to share? Submit Your Recipe Today!