Masala Lentil Salad with Cumin Roasted Carrots
Masala Lentil Salad with Cumin Roasted Carrots is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 4. One portion of this dish contains about 17g of protein, 26g of fat, and a total of 515 calories. For $2.94 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. A mixture of maple syrup, fresh mint leaves, garam masala, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Cookie and Kate has 400 fans. From preparation to the plate, this recipe takes roughly 55 minutes. With a spoonacular score of 99%, this dish is outstanding. Similar recipes are Masala Lentil Salad with Cumin Roasted Carrots - Cookie and Kate, Roasted Cumin Carrots, and Rosemary and Cumin Roasted Carrots.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
2 tablespoons apple cider vinegar
Freshly ground black pepper
1 ½ pounds carrots, peeled and sliced into ½-inch rounds
1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
1/3 cup chopped fresh mint leaves
1 teaspoon garam masala (scale back if you don't completely love garam masala)
1 clove garlic, pressed or minced
1 teaspoon minced or finely grated ginger
1 ½ teaspoons ground cumin
2 cups firmly packed baby arugula, mizuna, or baby kale
1 tablespoon maple syrup
2 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
Toasted pumpkin seeds, sunflower seeds, or pine nuts
Pomegranate molasses (optional; I didn't use any)
Masala Dressing
½ medium red onion, finely chopped
Salad
½ teaspoon salt
Salt and freshly ground black pepper
Equipment:
baking paper
baking sheet
oven
bowl
pot
measuring cup
whisk
Cooking instruction summary:
Instructions To make the salad, preheat the oven to 400 degrees Fahrenheit (200C) 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. 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 youre 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.
Step by step:
1. To make the salad, preheat the oven to 400 degrees Fahrenheit (200C) and line a rimmed baking sheet with parchment paper.
2. Put the carrots in a large bowl.
3. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated.
4. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper.
5. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
6. 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.
7. Drain, rinse under cold running water, then let drain completely. (If youre using canned lentils, you can skip this step.)
8. Put the carrots and lentils in a large bowl and let them cool for 10 minutes.
9. Add the onion, arugula, and mint.
10. To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
11. Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired.
12. Drizzle with about 1 tablespoon pomegranate molasses, if using, and offer toasted seeds on the side.
Nutrition Information:
covered percent of daily need
