Roasted Carrot and Lentil Salad with Creamy Tahini
This roasted carrot and lentil salad balances sweet, caramelized carrots with hearty lentils, all tossed in a creamy tahini dressing. A nutritious and satisfying dish that's perfect for meal prep or a side.
Ingredients
- 4 large carrots, peeled and cut into sticks
- 1 cup cooked lentils (green or brown)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the carrot sticks with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- While the carrots roast, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, and maple syrup or honey (if using) in a bowl. Add water until desired consistency is achieved.
- In a large bowl, combine the cooked lentils and roasted carrots. Drizzle with the tahini dressing and toss gently to combine.
- Garnish with fresh parsley or cilantro before serving.
- Serve warm or at room temperature.
Cook’s tips
- Roast carrots until they are tender and slightly caramelized for the best flavor.
- Add water to the tahini dressing a little at a time to reach your desired consistency.
- Let the roasted carrots cool slightly before tossing with the lentils to keep the salad from getting too soft.
- For extra crunch, sprinkle with toasted seeds or nuts before serving.
Substitutions
- Use sweet potatoes instead of carrots for a different sweetness.
- Substitute chickpeas for lentils for a different texture.
- Replace maple syrup with honey if not vegan.
- Use lemon zest in the dressing for extra brightness.
- Try fresh dill instead of parsley or cilantro.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Add the dressing just before serving to keep the salad fresh. Serve cold or at room temperature.
FAQ
Can I make this salad vegan?
Yes, simply use maple syrup instead of honey, and the salad is completely plant-based.
Can I use canned lentils?
Absolutely, just rinse and drain them well before using. They work great in this recipe.
Can I make this salad ahead of time?
Yes, you can roast the carrots and prepare the dressing in advance. Store them separately and combine just before serving.
What can I serve this salad with?
It works well as a side dish for grilled chicken or fish, or as a main course with some crusty bread.
