Masala Lentil Salad with Cumin Roasted Carrots

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.

👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Cookie and Kate📖 cookieandkate

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●baking sheet
●bowl
●oven
●pot
●whisk
●measuring cup

📝 Preparation Steps

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.

maple syrup1 tablespoon

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.

Pomegranate molasses (optional; I didn’t use any)

Nutrition Facts

calories

424 calories

fat Content

18.8 g

serving Size

1 of 4 servings

fiber Content

11.1 g

sugar Content

12.9 g

sodium Content

419.1 mg

protein Content

14.3 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

54 g

saturated Fat Content

2.7 g

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