Description
A delicious and healthy Roasted Carrot Lentil Salad that combines roasted carrots and lentils, packed with nutrients and flavor.
Ingredients
- Carrots: 500 grams (about 4-5 medium-sized)
- Green lentils: 200 grams (1 cup, rinsed)
- Olive oil: 3 tablespoons (plus extra for drizzling)
- Lemon juice: 2 tablespoons (freshly squeezed)
- Garlic: 2 cloves (minced)
- Fresh parsley: 1/4 cup (chopped)
- Ground cumin: 1 teaspoon
- Salt: to taste
- Black pepper: to taste
- Water: 500 ml (for cooking lentils)
Instructions
- Wash and peel the carrots, then cut them into even-sized sticks or rounds.
- In a medium saucepan, bring 500 ml of water to a boil, add rinsed lentils and a pinch of salt, then simmer for 20-25 minutes.
- Preheat the oven to 200°C (400°F) and roast the carrots with olive oil, salt, pepper, and cumin for 25-30 minutes.
- In a large mixing bowl, combine cooked lentils and roasted carrots, then add garlic, parsley, and lemon juice.
- Adjust seasoning with salt and pepper, then serve warm or at room temperature.
Notes
- Can be made ahead of time for better flavor.
- Substitutes for lentils include chickpeas or quinoa.
- Lasts in the fridge for up to two days.
- Great for meal prep; keep dressing separate if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Carrot Lentil Salad, healthy salad, vegan recipe, nutritious meal