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Roasted Carrot & Black Lentil Salad

ROASTED CARROT & BLACK LENTIL SALAD

VEGAN, DAIRY FREE

The perfect winter salad recipe that's low in calories! 

 

INGREDIENTS

  • 450-500g carrots
  • Orange juice from half an orange
  • 2 tbsp. (30ml) oil
  • 1 tsp coriander
  • 1 tsp *cumin
  • 1/2 tsp *pink salt
  • 1/3 cup *dry black lentils
  • 1 small onion, minced (about 1 cup)
  • 1/4 cup minced Italian parsley
  • 1/4 cup chopped roasted almonds or sliced almonds

 

DRESSING

  • 60 ml *Extra Virgin Olive Oil
  • 2 tsp (10 ml) *apple cider vinegar
  • 2 tsp (10 ml) white wine vinegar or sherry vinegar
  • 2 tsp (10 ml) *maple syrup
  • 1/2-2/3 tsp *pink salt

 

METHOD

1. Place rinsed lentils in a medium bowl and fill with filtered water. Add 1 tsp apple cider vinegar and soak them overnight.
2. In a pot, bring to boil fresh water. Add rinsed lentils and boil them for 4-5 minutes or until they become tender. Drain the water.
3. Preheat oven to 200C. Thinly slice carrots crosswise with a mandoline. In a big bowl, mix together orange juice, oil, coriander, cumin, and salt. Add sliced carrots and toss well.
4. Place carrots onto a baking sheet. Roast them for about 15- 20 minutes (depending on the size of your carrot) or until tender.
5. Sauté minced onion with 1 Tbsp. olive oil on medium to low flame for 2 minutes; add a pinch of pink salt and sauté 3 more minutes or until tender, stirring frequently.
6. Place every ingredient for the dressing in a jar with a lid and shake well.
7. In a large bowl, add lentils, carrots, and onion. Mix well and add the dressing according to your preference. Chill in the fridge for at least 3 hours.
8. Mix minced parsley to the salad and add salt and pepper to taste. Sprinkle roasted almonds before eating.

Have you made any of our recipes? Share your creations by tagging @nakedfoods or leaving a comment below! And don't forget to check out @365cleaneats for more stunning photos and recipes.

MINAKO UMEHARA - @365CLEANEATS

Health-conscious Recipe Creator/Food Stylist & Photographer/Food Instructor
Minako has lived in 8 cities across 3 countries since 2003. Despite the varying environments around her, her realisation that food is universal has led to her desire to connect with people through food. After moving to Melbourne, she picked up vegan cooking. She now spends time creating vegan recipes and running cooking classes. 

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