Masala Lentil Salad with Cumin Roasted Carrots
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of roasted carrots, protein-rich lentils, fresh arugula, and mint dressed with a garam masala vinaigrette and topped with pumpkin seeds. It is hearty, healthy, and satisfying on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- ⅓ cup chopped fresh mint leaves
- Toasted pumpkin seeds, sunflower seeds, or pine nuts
- 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)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 715mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 745mg
- Calcium
- 113mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.