Description
A vibrant, nutritious salad combining tender lentils with roasted carrots and warm Moroccan spices. This satisfying dish works as a side or light main course.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and picked over
- 1 pound carrots, peeled and sliced diagonally into 1/2-inch pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 3 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh parsley
- 1/4 cup toasted almonds, roughly chopped
- 1/4 cup dried cranberries or chopped dates
Instructions
- 1. Cook lentils in 3 cups water for 20-25 minutes until tender. Drain and set aside.
- 2. Preheat oven to 425°F. Toss carrots with 2 tablespoons oil, cumin, cinnamon, ginger, cayenne, 1/2 teaspoon salt, and pepper.
- 3. Roast carrots 25-30 minutes until caramelized, stirring once halfway through.
- 4. Whisk together remaining oil, lemon juice, honey, garlic, and remaining salt for dressing.
- 5. Combine lentils and roasted carrots in large bowl. Add dressing and toss.
- 6. Stir in cilantro and parsley, then top with almonds and cranberries.
- 7. Let rest 15 minutes before serving to allow flavors to meld.
Notes
Salad tastes best at room temperature and improves in flavor after sitting. Store refrigerated up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 12g
- Sodium: 420mg
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 11g