Masala Lentil Salad with Cumin Roasted Carrots

Ingredients

The salad

• 1 ½ pounds carrots, peeled and sliced into ½-inch rounds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 ½ teaspoons ground cumin
• to taste salt and freshly ground black pepper
• 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
• ½ medium red onion, finely chopped
• 2 cups firmly packed baby arugula, mizuna, or baby kale
• ⅓ cup chopped fresh mint leaves

Masala dressing

• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, pressed or minced
• 1 teaspoon minced or finely grated ginger
• 1 teaspoon garam masala
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• to taste freshly ground black pepper
• optional pomegranate molasses
• toasted pumpkin seeds, sunflower seeds, or pine nuts

Instructions

Nutrition Facts (estimated)