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Roasted carrot lentil salad with arugula and tahini sauce on white plate.
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Spicy Roasted Carrots with Tahini Lentil Salad

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.
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 542kcal
Author Alexandra | Occasionally Eggs

Ingredients

  • 150 grams / 3/4 cup dry brown or green lentils*
  • 7-8 medium carrots halved lengthwise (~300 grams)
  • 1 teaspoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper to taste
  • ½ teaspoon sumac**
  • 60 grams / 2 cups rucola or other mild greens

Tahini Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar***
  • 1 tablespoon tahini
  • 1 teaspoon dijon mustard
  • ¼ teaspoon maple syrup or honey
  • ¼ teaspoon sea salt to taste
  • 1 clove garlic minced
  • Plus pomegranate seeds for topping

Instructions

  • 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.
  • Preheat the oven to 190C / 375F. 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 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.

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.

Notes

• Since carrots are naturally higher in sugar, they can burn easily. To prevent yours from charring, place them cut side up on the pan so that the skin side is facing down - you can see that I didn't do this for some of mine and they got a little dark in places.
• Try baby spinach, kale, or swiss chard in place of the rucola (all babies). Don't go for lettuce as it'll be wilt unpleasantly when it comes into contact with the warm carrots and lentils.
• I know this recipe says it serves two but I've downed the whole thing by myself before, so double it if you're extra hungry!
• Try to soak the lentils ahead of time if you can - just cover them in cold water with a splash of apple cider vinegar and let them sit overnight. This makes them easier to digest and they'll cook faster.
*This will be around 300 grams / 1 1/2 cups cooked lentils if you already have them on hand.
**If you don't have sumac, cumin is a good substitution.
*** If you hate vinegar, you can switch out the balsamic for lemon juice. But even Graham, who says he can't stand vinegar, happily eats this sauce.

Nutrition

Serving: 2people | Calories: 542kcal | Carbohydrates: 61g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Sodium: 1025mg | Fiber: 22g | Sugar: 8g