A hearty yet healthy dish combining roasted carrots with lentils, packed with plant-based nutrition and Mediterranean flavors.
Ingredients
Scale:
4 large carrots, peeled and sliced into 1-inch pieces
1 cup dry lentils (green or brown), rinsed
4 cups vegetable broth or water
1 red onion, diced
2 tablespoons olive oil
Salt and pepper to taste
2 cups fresh spinach or arugula
1/4 cup fresh parsley, chopped
1 teaspoon cumin (optional)
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
Toss the sliced carrots in a bowl with 2 tablespoons of olive oil, salt, pepper, and cumin if using. Spread them evenly on a baking sheet.
Place the carrots in the preheated oven and roast for about 25-30 minutes, turning them halfway through.
Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes until tender.
In a small bowl, whisk together 3 tablespoons olive oil, red wine vinegar, Dijon mustard, and honey or maple syrup. Season with salt and pepper.
In a large serving bowl, combine the warm lentils, roasted carrots, diced red onion, fresh spinach or arugula, and parsley. Drizzle with the dressing and toss gently.
