How to make vegetarian masala lentil salad with cumin-roasted carrots

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Curried lentils can sometimes seem like a tired vegetarian consolation prize, but the recipe below earns them the accolades they deserve. Cumin-roasted carrots add sweet, earthy flavor and gorgeous bright color. A zesty lime-based dressing with garam masala and ginger punches up the wow factor.
You can buy canned or precooked lentils, or you can cook them yourself for 15 minutes or so in boiling, salted water, drain and let cool. You could also substitute other legumes – such as cannellini or garbanzo beans – for the lentils. If pomegranate is in season, sprinkle on a few tablespoons of the seeds before serving.
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Cooktop Cove
Vegetarian Masala Lentil Salad with Cumin-Roasted Carrots
6
15 minutes
35 minutes
50 minutes
For the carrots
1-1/2 pounds carrots, sliced into 1/2-inch-thick rounds
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
For the dressing
3 tablespoons freshly squeezed lime juice
1 garlic clove, minced
1 teaspoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Freshly ground black pepper
For the salad
3 cups cooked green or black lentils
4 scallions, thinly sliced
4 cups baby spinach
1/3 cup chopped fresh mint leaves
1/3 cup chopped cilantro
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
In a large bowl, toss together the carrots, oil, cumin and pinch of salt until the carrots are well-coated.
Transfer the carrots to the prepared baking sheet and spread them out in a single layer.
Bake until the carrots are tender and browned in spots, about 35 minutes.
Meanwhile, make the dressing. In a small bowl, whisk together the lime juice, garlic, ginger, garam masala, mustard, salt and pepper until well-combined.
While whisking continuously, add the oil in a slow, steady stream, whisking until the dressing emulsifies.
In a large bowl, combine the roasted carrots with the lentils and let sit until the carrots have cooled, about 10 minutes.
Add the scallions, spinach, mint and cilantro and toss to mix.
Add the dressing and toss again to mix.
Serve immediately or cover and refrigerate for up to 2 hours.
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