Masala Lentil Salad with Cumin Roasted Carrots
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Various
- Cuisine: Indian-inspired
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.
Scale
Ingredients
Salad
- 1 1/2 pounds carrots, peeled and sliced into 1/2-inch rounds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 1/2 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
- 1/2 medium red onion, finely chopped
- 2 cups firmly packed baby arugula, mizuna, or baby kale
- 1/3 cup chopped fresh mint leaves
Masala Dressing
- 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
- 1/2 teaspoon salt
- Freshly ground black pepper
- Pomegranate molasses (optional; I didn’t use any)
- Toasted pumpkin seeds, sunflower seeds, or pine nuts
Instructions
- 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.
- 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.)
- Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
- To make the dressing, 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.
Notes
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Storage suggestions: This salad keeps well, covered and refrigerated, for up to 3 days.
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/masala-lentil-salad-with-cumin-roasted-carrots/