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Roasted Carrot Lentil Salad with Tahini Dressing
A BEAUTIFUL PLATE19Ingredients
55Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup puy lentils (dried French green Le, sorted)
- 3 cups water
- 1 small yellow onion (cut into quarters)
- 2 cloves garlic (smashed, divided)
- 1 bay leaf (dried)
- 3/4 tsp. sea salt (kosher)
- 1 Tbsp. extra virgin olive oil
- 2 bunches rainbow carrots (8-10 medium carrots, scrubbed well and trimmed, leafy stem tops cleaned well and reserved for garnish, optional)
- 8 red radishes (stems trimmed and scrubbed well, divided)
- 6 garlic cloves (skin-on)
- 2 Tbsp. extra virgin olive oil
- 1 tsp. sea salt (kosher)
- 1/4 tsp. freshly ground black pepper
- 1/4 red onion (very thinly sliced)
- 1/4 cup tahini paste
- 3 Tbsp. lemon juice (freshly squeezed)
- 1/2 tsp. sea salt (kosher)
- 1/4 tsp. freshly ground black pepper
- 4 Tbsp. warm water (depending on thickness of tahini paste)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium1210mg50% |
| Potassium550mg16% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber15g60% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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