Roasted Carrot and Lentil Salad with Lemon-Herb Dressing
Roasted Carrot and Lentil Salad with Lemon-Herb Dressing
Ingredients
For the Roasted Carrots
- 1 1/2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Lentils
- 1 cup green or brown lentils, rinsed
- 2 1/2 cups vegetable broth
- 1 bay leaf
- 1 garlic clove, smashed
- 1/4 teaspoon kosher salt
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, toss the peeled and cut carrots with 2 tablespoons of olive oil, ground cumin, ground coriander, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread the carrots in a single layer on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the carrots for 25-35 minutes, or until tender and slightly caramelized, stirring halfway through to ensure even cooking. Set aside to cool slightly.
⏱️ 30 min•🌡️ 400
- 4
While the carrots are roasting, prepare the lentils. In a medium saucepan, combine the rinsed lentils, vegetable broth, bay leaf, smashed garlic clove, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and discard the bay leaf and garlic clove.
⏱️ 25 min
- 5
While the lentils are cooking, prepare the dressing. In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, maple syrup, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until well combined. Stir in the chopped fresh parsley and cilantro.
⏱️ 5 min
- 6
In a large serving bowl, combine the slightly cooled roasted carrots and the cooked lentils. Pour the lemon-herb dressing over the top and toss gently to combine, ensuring everything is well coated.
⏱️ 5 min
- 7
Taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with crumbled feta cheese and toasted pumpkin seeds, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Carrot and Lentil Salad with Lemon-Herb Dressing
Ingredients
For the Roasted Carrots
- 1 1/2 pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Lentils
- 1 cup green or brown lentils, rinsed
- 2 1/2 cups vegetable broth
- 1 bay leaf
- 1 garlic clove, smashed
- 1/4 teaspoon kosher salt
For the Lemon-Herb Dressing
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons toasted pumpkin seeds
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, toss the peeled and cut carrots with 2 tablespoons of olive oil, ground cumin, ground coriander, red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread the carrots in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the carrots for 25-35 minutes, or until tender and slightly caramelized, stirring halfway through to ensure even cooking. Set aside to cool slightly.
⏱️ 30 min•🌡️ 400 - 4
While the carrots are roasting, prepare the lentils. In a medium saucepan, combine the rinsed lentils, vegetable broth, bay leaf, smashed garlic clove, and 1/4 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and discard the bay leaf and garlic clove.
⏱️ 25 min - 5
While the lentils are cooking, prepare the dressing. In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, maple syrup, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until well combined. Stir in the chopped fresh parsley and cilantro.
⏱️ 5 min - 6
In a large serving bowl, combine the slightly cooled roasted carrots and the cooked lentils. Pour the lemon-herb dressing over the top and toss gently to combine, ensuring everything is well coated.
⏱️ 5 min - 7
Taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with crumbled feta cheese and toasted pumpkin seeds, if desired.
⏱️ 5 min