Spiced Carrot & Lentil Salad
If you are looking for an easy seasonal salad, this Spiced Carrot & Lentil Salad is the perfect option. Full of fibre, it’s lovely and filling. Ready in about 30 minutes, this salad is fantastic if you are looking for a nutritious and easy mid-week lunch.
Ingredients
Salad ingredients:
- 5-6 large carrots
- 2 red onions
- 2 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp cinnamon
- ½ tsp sea salt
- 2 x 400g tins lentils (2 x 14oz)
- Large handful rocket
- ⅓ cup raisins (65g)
- ½ cup toasted flaked almonds (40g)
- 2-3 tbsp chopped fresh herbs I used mint and parsley
Dressing ingredients:
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C or 350F.
- Peel the carrots and red onions and chop into bite-sized chunks. Add to a baking tray with 2 tsp of olive oil and the spices/salt. Mix to coat in the oil and spices. Bake for about 25 minutes, taking out to stir halfway through.
- Whilst the carrots are cooking, drain and rinse the lentils. Add them to a large serving bowl with the rocket, raisins, almonds and herbs.
- Mix the dressing ingredients together in jar.
- Once the carrots and onion are cooked, add to the bowl. Pour over the dressing, mix well and enjoy.
Notes
- This will store in the fridge for about 3-4 days.
- The nutritional information is based up the recipe serving 4 – but it could stretch to 6 if serving as a side.
- I usually serve with an additional protein such as tempeh or smoked tofu but add your protein of choice.
Nutrition
Calories: 388kcalCarbohydrates: 34.5gProtein: 11gFat: 22gSaturated Fat: 2.6gFiber: 11.4g
Tried this recipe?Let us know how it was!