Ingredients

The following ingredients have 4 Servings
  • 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
  • 1/3 cup chopped fresh mint leaves
  • 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)
  • Toasted pumpkin seeds, sunflower seeds, or pine nuts 

Instruction

  • To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
  • Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. Bring the mixture to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
  • Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
  • To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
  • Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, if using, and offer toasted seeds on the side.