Masala Lentil Salad with Cumin Roasted Carrots
This striking salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. This delicious, healthy vegan salad will fill you up! Recipe yields 4 servings.
Foto: Cookie and Kate — Cookie and Kate
Ingredients
- 1 ½ pounds carrots, peeled and sliced into ½-inch rounds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 ½ 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
- ½ medium red onion, finely chopped
- 2 cups firmly packed baby arugula, mizuna, or baby kale
- ⅓ cup chopped fresh mint leaves
- Toasted pumpkin seeds, sunflower seeds, or pine nuts
- 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
- ½ teaspoon salt
- Freshly ground black pepper
- Pomegranate molasses (optional; I didn’t use any)
Steps
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To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) 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.
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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 you’re using canned lentils, you can skip this step.)
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Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
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To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ½ pounds carrots | 1 | - | - |
| extra-virgin olive oil | 2 tablespoons | - | - |
| maple syrup | 1 tablespoon | - | - |
| ½ teaspoons ground cumin | 1 | Rp 70.000/kg | Rp 7.000 |
| Salt and freshly ground black pepper | - | - | - |
| dried beluga or French green lentils | 1 cup | - | - |
| ½ medium red onion | - | - | - |
| firmly packed baby arugula | 2 cups | Rp 16.000/kg | Rp 3.200 |
| ⅓ cup chopped fresh mint leaves | - | - | - |
| Toasted pumpkin seeds | - | - | - |
| extra-virgin olive oil | 3 tablespoons | - | - |
| garlic | 1 clove | - | - |
| minced or finely grated ginger | 1 teaspoon | - | - |
| garam masala | 1 teaspoon | Rp 5.000/250g | Rp 100 |
| apple cider vinegar | 2 tablespoons | - | - |
| ½ teaspoon salt | - | - | - |
| Freshly ground black pepper | - | - | - |
| Pomegranate molasses | - | - | - |
*Estimated market prices, may vary by region
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