Looking for a vibrant salad that packs a punch? This roasted carrot and lentil salad is not just pleasing to the eye but also irresistibly satisfying. With the combination of earthy lentils and sweet, caramelized carrots, you’ll find a delightful balance of flavors and textures that makes this dish a standout.
The creamy tahini dressing takes this salad to the next level, adding a silky richness that complements the roasted vegetables perfectly. It’s the kind of dish that will impress at your dinner table or serve as a wholesome meal prep option for the week ahead.
A Nutritious Roasted Carrot and Lentil Salad
This salad is a nourishing blend of roasted carrots and protein-packed lentils, tossed together and drizzled with a creamy tahini dressing. Each bite offers a wonderful mix of sweet, savory, and nutty flavors.
Ingredients
- 4 large carrots, peeled and sliced into thin rounds
- 1 cup cooked green or brown lentils
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water to thin the dressing
- Fresh parsley, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Carrots: Toss the sliced carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- Prepare the Dressing: In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust the consistency with more water if necessary.
- Combine the Salad: In a large bowl, mix the roasted carrots with cooked lentils. Drizzle with the creamy tahini dressing and toss until well combined.
- Serve: Garnish with chopped fresh parsley and serve immediately or let it chill in the fridge for a refreshing cold salad.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 30g
