Name: Roasted Carrot and Lentil Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Ingredients: 150 grams dry brown or green lentils; 7 medium medium carrots (halved lengthwise (~300 grams/10.5 oz)); 1 teaspoon olive oil; 0.5 teaspoon sea salt; 0.5 teaspoon pepper; 0.5 teaspoon cayenne pepper (to taste); 0.5 teaspoon sumac; 60 grams rucola or other mild greens; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon tahini; 1 teaspoon dijon mustard; 0.25 teaspoon maple syrup; 0.25 teaspoon sea salt (to taste); 1 clove garlic (minced); null null pomegranate seeds (for topping)

Instructions

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1

Rinse the dry brown or green lentils (150 grams) and place into a medium pot. Cover generously with water, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Strain any remaining water and stir in a sprinkle of [sea salt]. While the [lentils] are cooking, prepare the [carrots].
2

Preheat the oven to 190°C (375°F). Place the [7-8 medium carrots] onto a baking sheet with olive oil (1 teaspoon) and cayenne pepper (0.5 teaspoon), pepper (0.5 teaspoon) and sumac (0.5 teaspoon), then use your hands to mix until the [carrots] are coated. Cook for 10-15 minutes, or until they are softened and browned.
3

To serve, separate the rucola or other mild greens (60 grams) between two dishes and add half the [lentils] and [carrots]. Top with the [tahini vinaigrette] and some [pomegranate seeds], and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container.
4

For the Tahini Vinaigrette: Place all of the olive oil (3 tablespoons), balsamic vinegar (2 tablespoons), tahini (1 tablespoon), dijon mustard (1 teaspoon), maple syrup (0.25 teaspoon), sea salt (0.25 teaspoon), and garlic (1 clove) into a small dish or jar and mix until fully combined. Keep any leftovers in a sealed container in the refrigerator for up to three days.