Masala Lentil Salad with Cumin Roasted Carrots

Serves: 4 Save

Ingredients (18)

  • 1 1/2 pounds carrots, peeled and sliced into 1/2-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons ground cumin
  • Salt and freshly ground black pepper
  • 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
  • 1/2 medium red onion, finely chopped
  • 2 cups firmly packed baby arugula, mizuna, or baby kale
  • 1/3 cup chopped fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, pressed or minced
  • 1 teaspoon minced or finely grated ginger
  • 1 teaspoon garam masala (scale back if you don't completely love garam masala)
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Pomegranate molasses (optional; I didn't use any)
  • Toasted pumpkin seeds, sunflower seeds, or pine nuts 

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Learn how to make this recipe at Cookie and Kate