Name: Masala Lentil Salad with Cumin Roasted Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots, peeled and sliced into 1/2-inch rounds; 2 tablespoons extra-virgin olive oil; 1 tablespoon maple syrup; 1 1/2 teaspoons ground cumin; Salt and freshly ground black pepper; 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed; 1/2 medium red onion, finely chopped; 2 cups firmly packed baby arugula, mizuna, or baby kale; 1/3 cup chopped fresh mint leaves; 3 tablespoons extra-virgin olive oil; 1 clove garlic, pressed or minced; 1 teaspoon minced or finely grated ginger; 1 teaspoon garam masala (scale back if you don't completely love garam masala); 2 tablespoons apple cider vinegar; 1/2 teaspoon salt; Freshly ground black pepper; Pomegranate molasses (optional; I didn't use any); Toasted pumpkin seeds, sunflower seeds, or pine nuts