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!
- 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
- 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
- Pomegranate molasses, toasted pumpkin seeds, sunflower seeds, or pine nuts
- 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.
- 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.
- 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.
- 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.
- 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 as desired and top it with additional toppings of choice.
- 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
Keywords: Entree, Salad, Lunch, Dinner, Carrots, Lentils