Roasted carrot lentil salad
Lentils and roasted carrots come together to make this hearty salad that is ideal for fall.
It's also versatile. It's delicious as a hearty snack, but you can also serve it as a satisfying lunch served on a bed of spinach and topped with goat cheese. It would also be great as a side dish for dinner with grilled tofu, tempeh, chicken, portobello mushroom or fish.
Of course, you can also serve this salad by itself, warm when lentils and carrots are just finished cooking. Enjoy!
Servings: 4
Prep time: 30 minutes
Ingredients
- 1 cup French De Puy lentils or beluga lentils, rinsed
- 3 cups organic carrots (3 to 4 large carrots)
- 3.5 tablespoons extra virgin olive oil, divided
- 3 teaspoons ground cumin, divided
- 1 tablespoon dried fenugreek leaves
- 1.5 tablespoons sherry vinegar
- 1/2 tablespoon shallots
- Sea salt and freshly ground black pepper to taste
- Freshly chopped cilantro, optional garnish
Directions
- Preheat oven to 400 degrees.
- Slice carrots in large, similar size chunks, then toss with 1 tabelspoon extra virgin olive oil, 2 teaspoons cumin, fenugreek, sea salt, and freshly ground black pepper. Spread evenly onto baking sheet and roast in the oven for about 15 to 20 minutes until tender and slightly crisp. Remove from oven to cool.
- While carrots are cooking, cover lentils with water in a medium saucepan and bring to a boil. Lower the heat and simmer until tender, but still a little firm, about 20 minutes. Drain the lentils and let cool.
- For the vinaigrette: In a small jar, combine sherry, shallots, 2.5 tablespoons olive oil, 1 teaspoon cumin, and shake to blend. Add salt and pepper to taste.
- Combine lentils and carrots in serving bowl, gently toss with vinaigrette.
- Sprinkle on cilantro.
Nutrition information (per serving)
- Calories: 290
- Total fat: 14 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 45 mg
- Total carbohydrate: 34 g
- Dietary fiber: 10 g
- Total sugars: 3 g
- Protein: 12 g
Does not include added salt