Roasted Carrot Lentil Salad
with Tahini
This easy roasted carrot salad is mixed with lentils, greens, & topped with a creamy tahini dressing.
Ingredients
~ one serving
Multiply ingredients by the amount of people joining.
Lentils
- ⅓ / 70 gr dry puy lentils or beluga lentils*
- 1 bay leaf
- 1 garlic clove
- 200ml water, add more if needed or if you want a small soup base
- 1 tsp olive oil
- ⅛ tsp sea salt
- ⅛ tsp black pepper
- 1 tsp lemon juice
- 1 tsp lemon zest
For the Carrots
- 3 / 125 gr medium carrots, quartered lengthwise
- 1 tsp olive oil
- ⅛ tsp sea salt to taste
- ⅛ tsp black pepper to taste
- ½ tsp cumin
Tahini Dressing
- 2 tbsp olive oil
- 2 tsp lemon juice
- 1 tbsp tahini
- 1 tbsp water
- ½ tsp raw honey
- ⅛ tsp sea salt, add to taste
Greens
- 30 gr / 1 handful of rucola
Topping
- tahini dressing
- 1 tbsp chopped parsley
- ½ lemon zest
Method
Preparation time | 45 minutes
Cook time | 25 minutes
You can eat it warm or cold. I love making an extra amount for the next day. Let all ingredients cool down and then keep cool in a sealed container.
- Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
- Peel the garlic and squash it. Peel and cut into small pieces. Place the lentils, bay leaves and the garlic in a small sized pot and cover with an extra two centimeter of filtered water. Place over high heat and bring to a boil, lower heat, cover and simmer for 20-25 minutes or until the lentils are soft but not falling apart. Remove from heat, add salt to taste and let lentils sit while you prepare the other ingredients.
- Cut the carrots into quarters lengthwise. Place carrots, cumin, olive oil, pinch of salt and pepper on an organic brand baking sheet and toss to combine.
- Roast for 25 minutes at 200 degrees Celsius, until vegetables are done and tender inside.
- Remove from the oven and set aside.
- To prepare the tahini Vinaigrette, place all of the ingredients into a small dish or jar and mix until fully combined and the salt is dissolved.
- Remove the bay leaves from the lentils and drain well if there is water left. (The lentil cooking liquid is a delicious base for a side soup). Place the lentils in a mixing bowl. Add the lemon zest and juice, olive oil and black pepper to taste. Gently stir. You can serve the lentils lukewarm or cold.
- Place a handful of rucola on a plate, then top with the lentils. Toss the roasted carrots on top of the plate. Sprinkle tahini dressing, lemon zest and parsley over the plate and enjoy!
Notes
- Try to soak the lentils ahead of time if you can – just cover them in cold water and let them sit overnight. This makes them easier to digest and they’ll cook faster.
- You could substitute tahini for cashew butter if you don’t like the bitter taste. The tahini is a perfect combination with the sweet and salty taste of the roasted carrots, the sour lemon and bitter rucola)
- If you don’t have an oven, place the carrots, oil, salt, pepper and ground cumin in a frying pan and bake them slowly with a lit on top.
“Let food be thy medicine, and let medicine be thy food.” ~ Hippocrates
