This easy roasted carrot salad is mixed with lentils, greens, & topped with a creamy dairy-free tahini dressing for an easy weeknight dinner great all year.
Course Appetizer, Autumn, Main Course, Mains, Salad, Winter
Rinse the lentils and place into a medium pot. Cover generously with water, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Strain any remaining water and stir in a sprinkle of salt. While the lentils are cooking, prepare the carrots.
150 grams dry brown or green lentils*
Preheat the oven to 190°C (375°F). Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Cook for 10-15 minutes, or until they are softened and browned.
To serve, separate the rucola between two dishes and add half the lentils and carrots. Top with the tahini sauce (see instructions below) and some pomegranate, and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container.
60 grams rucola or other mild greens, pomegranate seeds
Tahini Vinaigrette
Place all of the ingredients into a small dish or jar and mix until fully combined. Keep and leftovers in a sealed container in the refrigerator for up to three days.