Masala Lentil Salad with Cumin Roasted Carrots

A healthy, filling and flavor-packed meal that is perfect for lunch or dinner and is great to take on the go. Filled with tender cumin roasted carrots, lentils, a garam masala-infused vinaigrette, mint, greens and more!

We are excited to share this recipe with you today from Power Plates, the brand new cookbook by Gena Hamshaw of The Full Helping. PLUS we are doing a giveaway, so make sure you don’t miss out that below 😉

One of my favorite things about blogging has been being able to connect with and gain inspiration from others who share the same passion as I do. Gena was one of the first blogs I ever followed (back when her blog was still called Choosing Raw) and her blog was actually part of what helped me get started here on Sweet Simple Vegan. I am so flattered that she reached out to us to share about her brand new book and I can’t wait for you to try this recipe.

The book is filled with 100 nutritionally balanced, one-dish vegan meals that are focused on delivering sustained energy and nourishment. I honestly spent a good hour just browsing through her book when I first got it and I have so many recipes bookmarked to try in the future!

(Giveaway Closed) PS: We are giving away a free copy of Power Plates 🙂 All you need to do is leave a comment down below letting us know you want to enter + why you want this book!

This giveaway will run from today (June 11) until this Friday, June 15. This giveaway is opened to US residents Only.

We were impressed by how flavor-packed this recipe was for the amount of work that we needed to put into it. Everything was ready in less than an hour and we had leftovers that were good for our lunch the next day, too–score!

We opted for steamed curly kale instead of the greens that were recommended for this because these are our favorite and we had a ton in the garden, but everything else we kept just as the book suggested.

If you make this recipe, make sure you tag us on Instagram @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos! Also, make sure to show Gena some love over on her page @thefullhelping 🙂

Masala Lentil Salad with Cumin Roasted Carrots

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

• Author: Gena Hamshaw of the Full Helping Blog
• Total Time: 50 minutes
• Yield: 5 servings

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Description

A healthy, filling and flavor-packed meal that is perfect for lunch or dinner and is great to take on the go. Filled with tender cumin roasted carrots, lentils, a garam masala-infused vinaigrette, mint, greens and more!

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Ingredients

• 1 1/2 lbs. (680 g) carrots, peeled and sliced into 1/2-inch rounds
• 2 tablespoons neutral vegetable oil
• 1 tablespoon maple syrup
• 1 1/2 teaspoons ground cumin
• Coarse salt and freshly ground black pepper, as desired
• 1 cup (200 g) dried beluga or French green lentils, or 2 (15 oz, or 425g) cans lentils, drained and rinsed
• 1/2 red onion, finely chopped
• 2 cups (60 g) firmly packed baby arugula, mizuna, or baby kale*
• 1/3 cup (13 g) chopped fresh mint leaves

Dressing

• 3 tablespoons olive oil
• 1 clove garlic, pressed or finely grated
• 1 teaspoon minced or finely grated ginger
• 1 teaspoon garam masala
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• Freshly ground black pepper

Optional toppings:

• Pomegranate molasses, toasted pumpkin seeds, sunflower seeds, or pine nuts

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Instructions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone mat. Put the carrots in a large bowl and drizzle them with the oil and maple syrup, sprinkle with the cumin and toss until evenly coated.
2. Transfer the carrots to the lined baking sheet, spreading them in a single layer (you may need a second baking sheet) and season generously with coarse salt and pepper. Bake for about 40 minutes, or until the carrots are fork tender and browning. Remove from the oven and set aside.
3. Meanwhile, cook the lentils. If you’re using canned lentils, you can skip this step. Add the lentils to a medium pot and cover them with 3-4 inches of water. Bring to a boil, then lower the heat to simmer until tender. Drain and rinse under cold running water, and then allow them to drain completely.
4. Mix the carrots and lentils in a large bowl and allow them to cool for 10 minutes. Mix in the red onion, greens, and mint.
5. To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
6. Pour the dressing over the salad as desired and top it with additional toppings of choice.

Notes

• We opted for curly kale as it is what we had on hand. We also steamed it before serving to make it more palatable.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Entree, Salad, Lunch, Dinner
• Cuisine: Vegan

Nutrition facts label provided by Nutri Fox.

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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