Masala Lentil Salad
As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
- 4 cups carrots, quartered lengthwise and cut into 2 inch long pieces
- 2 Tbsp coconut oil, melted
- ½ Tbsp. maple syrup
- 1 ½ tsp ground cumin
- ⅛ tsp. ground cayenne (adjust to or omit if you’re not into the spice)
- Salt and freshly ground black pepper
- 1 cup dry French lentils
- ½ medium yellow onion, diced
- 4 big handfuls leafy greens
- 2 Tbsp. extra-virgin olive oil
- 2 tsp finely minced garlic (about 2 cloves)
- 1 teaspoon garam masala
- 3 Tbsp. lemon juice
- ½ teaspoon salt
- Freshly ground black pepper
- Preheat oven to 425 degrees F.
- On a large, rimmed pan, toss carrots with coconut oil, maple syrup, cumin, cayenne, and pepper. Bake in oven for about 30 minutes or until carrots are darker and soft.
- While the carrots bake, add lentils to a large pot and cover with 3 cups of water. Bring to a boil then turn the heat down to medium-low. Let the lentils simmer until they are soft but not mushy and there is no water remaining.
- In a large bowl, mix the lentils with the cooked carrots, gently stir in the onion and leafy greens.
- In a small bowl, whisk together dressing ingredients until well combined. Taste and adjust seasonings if desired. Drizzle over salad and toss to evenly distribute dressing.
- Serve immediately. Leftovers will keep in refrigerator for up to 4 days. Enjoy at room-temperate or cold.
The Local Sprout
Inspired by the recipe from the book Powder Plates by Gena Hemshaw.