Name: Masala Lentil Salad with Cumin Roasted Carrots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-5 servings
Ingredients: 1 1/2 pounds (680 g) carrots, peeled and sliced into 1⁄2-inch (1.3-cm) rounds; 2 tablespoons neutral vegetable oil; 1 tablespoon maple syrup; 1 1/2 teaspoons ground cumin; Coarse salt and freshly ground black pepper; 1 cup (200 g) dried beluga or French green lentils, or 2 (15-oz, or 425-g) cans lentils, drained and rinsed; 1⁄2 red onion, finely chopped; 2 cups (60 g) firmly packed baby arugula, mizuna, or baby kale; 1⁄3 cup (13 g) chopped fresh mint leaves; 3 tablespoons olive oil; 1 clove garlic, pressed or finely grated; 1 teaspoon minced or finely grated ginger; 1 teaspoon garam masala; 2 tablespoons apple cider vinegar; 1⁄2 teaspoon salt; Freshly ground black pepper; Pomegranate molasses; toasted pumpkin seeds, sunflower seeds, or pine nuts