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Masala Lentil Salad with Cumin Roasted Carrots
COOKIE AND KATE21Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. carrots (peeled and sliced into ½-inch rounds)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. maple syrup
- 1 1/2 tsp. ground cumin
- salt
- freshly ground black pepper
- 1 cup French green lentils (or dried beluga, or 2 cans, 15 ounces each lentils, drained and rinsed)
- 1/2 red onion (medium, finely chopped)
- 2 cups baby arugula (firmly packed, mizuna, or baby kale)
- 1/3 cup fresh mint leaves (chopped)
- 3 Tbsp. extra virgin olive oil
- 1 clove garlic (pressed or minced)
- 1 tsp. ginger (minced or finely grated)
- 1 tsp. Garam Masala (scale back if you don’t completely love garam masala)
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- freshly ground black pepper
- pomegranate molasses (optional; I didn’t use any)
- toasted pumpkin seeds
- sunflower seeds
- pine nuts
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