Masala Lentil Salad
Prep time
Cook time
Total time
This lentil salad has become a go-to for me as a quick addition to any weeknight dinner—and an easy lunch to pack for the office. It comes together in 45 minutes or less and is packed with incredible flavor.
Recipe type: Main, Salad
Cuisine: Gluten Free, Vegan, Dairy Free
Serves: 4-6
  • 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
  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. In a large bowl, mix the lentils with the cooked carrots, gently stir in the onion and leafy greens.
  5. 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.
  6. Serve immediately. Leftovers will keep in refrigerator for up to 4 days. Enjoy at room-temperate or cold.
Recipe by The Local Sprout at