Saladsdeliciouslyella
Warm Roasted Carrot & Lentil Salad
This is the best recipe when you want something light but warming. The fragrant cumin seeds give the carrots so much flavour and the lentils are deliciously filling. Big dollops of creamy cashew cream really bring the whole thing together.
👥 3 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Peel the carrots and slice them on the diagonal; peel the onions and roughly chop them into sixths. Place the vegetables on a baking tray along with the fennel seeds, cumin seeds, olive oil and lots of salt and pepper. Roast for ⏱️ 30 minutes until tender and golden.
carrots4fennel seeds1.5 teaspoonscumin seeds1.5 teaspoonsolive oil1 tablespoon
2
Heat a pan and dry fry the pine nuts for a few minutes until they begin to turn golden; then set aside to cool.
pine nuts1.8 oz
3
To make the cashew cream, simply blend all the ingredients in a high-speed blender until totally smooth.
4
In a medium bowl, toss together the lentils, a drizzle of olive oil and a pinch of flaky sea salt.
olive oil1 tablespoon
5
To serve, tip the cashew cream onto a large plate or serving dish and spread out into an even layer using the back of a spoon. Scatter over half of the lentils, followed by the roasted vegetables. Add the remaining lentils, coriander, watercress, pine nuts, a drizzle of olive oil and a pinch of flaky sea salt.
watercress2.5 ozpine nuts1.8 ozolive oil1 tablespoon
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...