This warm cumin roasted carrot, red onion, and lentil salad is a flavorful and nutritious dish perfect for lunch or dinner. The earthy flavors of roasted carrots and cumin complement the nuttiness of lentils, while the fresh greens add a burst of freshness. Tossed in a tangy balsamic dressing, this salad is sure to satisfy both vegans and non-vegans alike.
Ingredients: 4 large carrots, peeled and sliced into sticks. 1 red onion, thinly sliced. 1 cup green or brown lentils, rinsed. 2 tbsp olive oil. 1 tsp ground cumin. Salt and black pepper to taste. 2 tbsp balsamic vinegar. 2 cups baby spinach or mixed salad leaves. 1/4 cup fresh parsley, chopped.
Instructions: Start by heating the oven up to 400F 200C. Add olive oil, ground cumin, salt, and black pepper to a large bowl. Add the carrots and red onion and toss them around until they are well covered. Spread the onion and carrots that have been seasoned on a baking sheet. Roast in a hot oven for 20 to 25 minutes, stirring every so often, until the vegetables are soft and slightly caramelized. In the meantime, cook the lentils according to the directions on the package until they are soft but not mushy. Take out any extra water and set it aside. Salt and pepper should be mixed with 1 tablespoon of olive oil, balsamic vinegar, and whisked together in a small bowl. Put the roasted carrots and onion, cooked lentils, baby spinach or mixed salad leaves, and chopped parsley in a large bowl. Add the balsamic dressing to the salad and gently toss it all together. Warm it up and serve it as a main dish or a hearty side.
Prep Time: 15 minutes
Cook Time: 25 minutes
yasmine n majchrzak
