Spiced Lentil and Carrot Salad

Name: Spiced Lentil and Carrot Salad
Cook time: 30 min
Yield: 4 servings
Ingredients: 400 g carrots peeled and cut into 2 cm pieces; 20 ml olive oil divided; 2 g ground cumin divided; 1 g ground coriander divided; 3 g fine salt divided; 0.5 g black pepper divided; 200 g green or brown lentils rinsed and picked over; 900 ml water divided for simmering lentils; 5 g fine salt divided; 2 count garlic cloves finely grated; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 10 g honey for the vinaigrette; 25 ml olive oil divided; 1 g ground cumin divided; 1 g ground coriander divided; 0.5 g black pepper divided; 15 g flat-leaf parsley chopped; 8 g fresh mint chopped

A warm side salad built from roasted carrots and simmered lentils, finished with a lemon vinaigrette, parsley, and mint. The texture stays substantial without becoming heavy, and the spices remain restrained so the vegetables and legumes read clearly.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

400 g carrots peeled and cut into 2 cm pieces
20 ml olive oil divided
2 g ground cumin divided
1 g ground coriander divided
3 g fine salt divided
0.5 g black pepper divided
200 g green or brown lentils rinsed and picked over
900 ml water divided for simmering lentils
5 g fine salt divided
2 count garlic cloves finely grated
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
10 g honey for the vinaigrette
25 ml olive oil divided
1 g ground cumin divided
1 g ground coriander divided
0.5 g black pepper divided
15 g flat-leaf parsley chopped
8 g fresh mint chopped

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet. Put the carrots on the sheet with 20 ml of the olive oil, 2 g of the cumin, 1 g of the coriander, 3 g of the salt, and 0.5 g of the black pepper. Toss to coat, then spread in a single layer. Carrots are evenly coated and spaced out on the tray.
Roast the carrots for 20 to 25 minutes, turning once halfway, until browned at the edges and tender when pierced with a knife. Carrots are caramelized and easily pierced.
While the carrots roast, combine the lentils, 900 ml water, and the remaining salt in a medium saucepan. Bring to a boil, then reduce to a gentle simmer and cook partially covered until tender but not mushy, 20 to 25 minutes. Drain well. Lentils are tender, intact, and no longer watery.
In a large bowl, whisk the garlic, lemon juice, lemon zest, honey, the remaining olive oil, the remaining cumin, the remaining coriander, and the remaining black pepper. The dressing looks emulsified and aromatic.
Add the drained lentils and roasted carrots to the bowl, then fold in the parsley and mint. Toss until evenly coated. Taste and adjust only if needed with a small pinch of salt, using part of the listed salt total if the vegetables needed less during roasting. The salad is glossy, herb-streaked, and warm rather than wet.