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Roasted Carrot Lentil Salad with Tahini Dressing
Elle

Roasted Carrot Lentil Salad with Tahini Dressing

4.34 from 3 votes
Healthy and hearty carrot lentil salad made with spiced roasted carrots, spinach and pomegranate, topped with a lemon-tahini dressing. Naturally vegan and gluten-free! Perfect plant-based main for two, or side salad for four.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 302

Ingredients
  

For the salad:
  • 3/4 cup dried French green lentils (le Puy lentils) (150 g)
  • 5-6 carrots, halved lengthwise, and in same-size pieces (500-550 g)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon ground cumin
  • pinch of cinnamon (ceylon)
  • 1/2 teaspoon sea salt
  • freshly ground pepper, to taste
  • 2 handfuls spinach, stems removed and chopped (or other greens, such as arugula)
  • seeds from 1/2 pomegranate
  • sumac, to garnish (optional)
For the dressing:
  • 4 tablespoons tahini (well-stirred)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 large garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 60 ml cold water
  • Sea salt and freshly ground pepper, to taste

Instructions
 

  1. Cook the lentils according to the package instructions in double the amount of water until al dente (bissfest), between 20-30 minutes. Strain any remaining water and stir in a sprinkle of salt.
  2. Meanwhile, preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
  3. Transfer the carrots to the baking sheet, drizzle with oil and spices, and toss well until the carrots are coated (I use my hands, but you can also do this in a bowl and then transfer to the baking sheet). Spread in an even layer, careful not to crowd and roast for 15-20 minutes, or until they are softened and browned (depending on size of pieces).
  4. Prepare the dressing. In a small bowl, mix whisk together the tahini, lemon juice, garlic, cumin and water until well combined. Thin with additional water, if needed.
  5. To serve, place the spinach on a serving platter (or divide between two plates), top with the lentils and carrots and drizzle with some of the tahini dressing. Garnish with pomegranates and a sprinkle of sumac (if using). Serve with the remaining dressing on the side, to be added as desired.

Nutrition

Calories: 302kcal

Notes

  • I use my favourite go-to olive oil (Farchioni Olii S.p.A) for this recipe. It is heat resistant so works really well for roasting, frying and tastes great in salad dressings.
  • Soaking lentils in advance can help with digestion and also speed up cooking time. Just cover them in cold water with a splash of apple cider vinegar and let them sit overnight. Rinse and then cook.
  • If you don't have sumac, it can be skipped. It gives a little extra tartness to this recipe. Sumac can be found in Middle Eastern markets, speciality spice shops, or online.

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