Masala Lentil Salad with Cumin Roasted Carrots
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
Directions
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