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Masala Lentil Salad with Cumin Roasted Carrots
Ingredients
  • subheading: Salad:
  • 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
  • subheading: Masala Dressing:
  • 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)
  • Toasted pumpkin seeds, sunflower seeds, or pine nuts
Steps
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