CentMenu / Lunch

Roasted carrot and lentil salad

Name: Roasted carrot and lentil salad
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 6 carrots; 2.12 lb (960 g) cooked lentils; 2 tbsp (30 ml) olive oil; 1½ tsp (3 g) ground cumin; 1 lemon; 0.35 oz (10 g) fresh parsley; ½ tsp (3 g) salt

Roasting brings out carrot sweetness in this sturdy lentil salad.

VeganNo gluten ingredientsNo dairy ingredients

Estimated / per serving: $2.35–$3.18
min: 45
servings: 4

Ingredients

4 servings · US + metric

6 carrots
2.12 lb (960 g) cooked lentils
2 tbsp (30 ml) olive oil
1½ tsp (3 g) ground cumin
1 lemon
0.35 oz (10 g) fresh parsley
½ tsp (3 g) salt

Let’s cook

Heat the oven to 425 °F (220 °C); cut 6 carrots into thin sticks and toss with 2 tbsp (30 ml) olive oil, 1½ tsp (3 g) ground cumin and ½ tsp (3 g) salt.
Spread on a sheet pan and roast for 25 minutes, turning halfway, then cool for 10 minutes.
Drain and rinse 2.12 lb (960 g) cooked lentils, squeeze 1 lemon and chop 0.35 oz (10 g) fresh parsley; toss with the carrots and serve cool.

Roasted carrot and lentil salad

Ingredients

Let’s cook

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Make this part of your week.