Warm Lentil Salad with Roasted Carrots
In short: Green lentils tossed while warm with cumin-roasted carrots, mustard dressing, fresh herbs and toasted walnuts. A filling vegan salad that works as a meal. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Lentils drink up dressing best when they are still warm, which is why this salad is built around that moment. Carrots roast with cumin until sweet and a little charred at the edges, then everything meets in a sharp mustard vinaigrette with herbs and walnuts. Serve it warm for dinner, or cold the next day as a packed lunch. It also makes a solid side dish for a table of roasted vegetables.
Instructions
- Heat the oven to 220°C (425°F). Toss the carrots on a large baking sheet with 2 tablespoons of oil, the cumin and a pinch of salt. Roast for 25 to 30 minutes, turning once, until tender and browned at the edges.
- Meanwhile, put the lentils in a pan with plenty of cold water. Bring to a boil, then simmer for 20 to 25 minutes, until tender but still holding their shape.
- Whisk the dressing ingredients together in a large bowl. Soak the diced red onion in the dressing while the lentils finish, so its sharpness softens.
- Drain the lentils well and add them to the bowl while still warm. Stir to coat and let them sit for 5 minutes to soak up the dressing.
- Add the carrots, herbs and arugula and toss gently. Taste and adjust with more salt, pepper or vinegar.
- Top with the toasted walnuts and serve warm or at room temperature.
Tips
- Salt the cooking water only in the last 5 minutes of boiling. Early salt can toughen the skins of some lentils.
- For extra richness, drizzle with a spoonful of tahini thinned with lemon juice. Toasted pumpkin seeds work in place of walnuts.
Questions and answers
Can I serve lentil salad cold?
Yes. It keeps in the fridge for 4 days and tastes good cold. Add the arugula and nuts just before serving so they stay fresh and crisp.
Which lentils are best for salad?
Green, brown or black lentils keep their shape and a slightly peppery flavor. Red and yellow lentils collapse into mush and are not suitable.
Can I use canned lentils?
Yes. Use two 400 g (14 oz) cans, rinsed and drained, and warm them in a pan for 3 minutes before dressing them. This saves about 25 minutes.
How long does it take to make Warm Lentil Salad with Roasted Carrots?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Warm Lentil Salad with Roasted Carrots?
About 510 kcal per serving, with 16 g of protein, 50 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 510 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 50 g |
| Fat | 27 g |
| Fiber | 12 g |
| Sugar | 10 g |
| Sodium | 670 mg |
Estimated values, calculated from the ingredients.
