Roasted carrots and green lentils join the aromatic blend of red onion, walnuts and rocket in this hearty salad. Tossed in balsamic vinegar and served with hummus, the result is a filling, low-fat dish that contains many of your five-a-day.
This roasted carrot and lentil salad is definitely one of our favourite winter dishes. The combination of aromatic spices and roasted carrots, along with some lovely nutty and peppery flavours results in a deliciously flavourful meal. Whether you’re looking for a dish you can make in big batches or a speedy weeknight meal, this recipe won’t disappoint!
Why roasted carrots?
If you’ve ever been underwhelmed by the flavour of raw or steamed carrots, you need to give this a try! Like sweet potatoes and some other vegetables, carrots develop lovely caramelised edges with a greater depth of flavour as they roast in the oven.
Which lentils can I use for this roasted carrot and lentil salad ?
We love adding lentils to our favourite salads! They are a great source of plant-based protein, inexpensive and add great flavour and texture to every meal. Green lentils are most suitable for this salad, because of their very robust and slightly peppery flavour. Red lentils are less suitable as they’ll easily become mushy. If you’re looking to save some time in the kitchen you use tinned lentils.
Also make sure to rinse the lentils before cooking to get rid of any accumulated dust or small twigs – you don’t want any of that in your food!
- 7 large carrots
- 1 tin (400g) green lentils, rinsed and drained
- 100g rocket
- 100g walnuts
- 1 red onion, sliced
- 2 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 3 tbsp hummus to serve
- Preheat the oven to 200°C.
- Peel carrots, slice them lengthwise and place them into a large baking dish. Add sliced onions, olive oil, cumin, salt and pepper and give everything a good mix.
- Place in the oven and roast for 20 minutes. Add the walnuts when there are 5 minutes left.
- In a bowl, combine rocket, roasted carrots, lentils, drizzle with balsamic vinegar and serve with 1-2 tbsp hummus.
PS: We absolutely love seeing your takes on our recipes! If you make our roasted carrot and lentil salad, tag us on Instagram as @weareveano. Also let us know how this recipe turns out for you in the comments!
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Co-Founder of Veano