This Carrots & Lentil Salad is packed full of protein, fresh herbs, carrots and roasted pumpkin seeds, that give it a little extra crunch. The garam masala works perfectly in this recipe; adding a touch of heat and amazing flavour.
Serves : 4
Prep Time : 10 MINUTES
Cooking Time : 30 – 35 MINUTES
Ingredients
Method
– Place the pumpkin seeds in a pan over medium heat and dry roast until you hear a popping sound.
Take off the heat and set aside to cool.
– Season the carrots with the garam masala, salt, pepper and maple syrup. Drizzle with oil and mix to combine, then pour onto a parchment lined baking tray, and place in a 180°C pre-heated oven for 25 – 35 minutes, until the carrots begin to caramelize.
– Pour the lentils into a pot filled with salted water. Bring to a boil, then reduce to a simmer, cover and cook for 15 or so minutes until lentils are cooked and tender. Drain and set aside to cool.
– Once cooled, add the arugula to the lentils and mix to combine. Taste and add more salt if needed.
– Transfer the lentils and arugula to a serving dish and top with the roasted carrots and pumpkin seeds.
– Serve warm or at room temperature.
I like the valuable info you provide in your articles.
I’ll bookmark your blog and check again here
frequently. I’m quite sure I will learn lots of new stuff right here!
Best of luck for the next!