"Such a simple dish but really tasty and filling. It works well with roast chicken or slow cooked lamb, or just with a vegetable selection and hummus."
Lentils with Maple and Cumin Roasted Carrots
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Recipe Intro From mymuybueno
We always have a variety of lentils in our pantry for roasted vegetable salads, tossing into bowls or soups. You’ll flip for this garlic-caper dressing. Psst: save those carrot tops!
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- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
For the salad
ingredients
- 12 ounces carrots, peeled and quartered lengthwise
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons maple syrup
- 1 tablespoon vegetable oil
- 2 cloves garlic, peeled and sliced
- 1 small red onion, peeled and thinly sliced
- 1 (15 ounce) can brown lentils, drained and rinsed
- 1 heaping cup fresh cilantro leaves, chopped
- 1 heaping cup fresh mint leaves, chopped
For the garlic-caper dressing
ingredients
- 1 clove garlic, peeled and grated
- 1 lemon, zested and juiced
- 2 teaspoons capers, drained
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
For the lentil salad
Method
Step 1
Preheat the oven to 400°F degrees.
Step 2
Place carrots and cumin seeds on a baking sheet and drizzle with olive oil. Season with salt and pepper, to taste. Roast for 20 minutes until softened and beginning to caramelize. Brush each carrot with maple syrup, then cook for 5 more minutes.
Step 3
Meanwhile, heat vegetable oil in a medium pan over medium heat. Then add garlic and red onion and cook until softened, about 7 minutes. Add lentils and cook, stirring occasionally, for about 5 minutes. Transfer to a large bowl and set aside.
Step 4
Meanwhile, make the garlic-caper dressing. Whisk olive oil and lemon juice and zest in a small bowl. Add remaining ingredients and stir until combined. Set aside.
Step 5
Add the roasted carrots, cilantro, and mint to the bowl with the lentils and toss. Season with salt and pepper to taste, then drizzle the dressing over the warm salad. Toss and serve warm or at room temperature.