Lentil and Roasted Carrot Salad
This roasted carrot and lentil salad is a warm, flavorful dish made with caramelized carrots, hearty lentils, and a creamy tahini dressing. Ready in under 30 minutes, it’s perfect as a nourishing side or a satisfying plant-based meal.
Ingredients
For the salad:
- 5 large carrots, peeled and sliced
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cup cooked green lentils (or French or brown lentils)
- 1/4 cup fresh parsley, chopped
- 2 tablespoon fresh herbs (optional: cilantro, chives, mint)
- salt and pepper, to taste
For the tahini dressing:
- 1/4 cup tahini
- 3 tablespoons lemon juice (fresh)
- 3 tablespoons olive oil
- 3 teaspoons maple syrup (or agave)
- 1 garlic clove, finely minced or grated
- 4 tablespoons warm water (to thin - adjust as needed)
- 1/4 teaspoon salt
Instructions
- If not already cooked, cook lentils according to package instructions. Drain and set aside.
- Preheat oven to 400°F. Toss sliced carrots with 1 tbsp. olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
- In a frying pan, sauté onion, in 1 tblsp. olive oil, for 3 to 4 minutes until onion is translucent. Add lentils and mix well.
- In a small bowl, whisk together olive oil, lemon juice, tahini, water, maple syrup, garlic, salt, and pepper.
- In a large bowl, combine warm roasted carrots and lentils.
- Toss with dressing, parsley, and any additional herbs. Salt and pepper, to taste.
- Serve warm or at room temperature.