Thursday, April 27, 2017

Lentil Salad with Roasted Carrots and Cumin

Yield: 3 servings

4 carrots
1 large shallot
1 tbsp fennel seeds
1 tbsp cumin seeds
1-2 tbsp olive oil
salt and pepper
3/4 cup French green lentils
1 tbsp olive oil
2 tsp ground coriander
2 tbsp cilantro, chopped
1 cup arugula
1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a baking tray with parchment paper.
2. Cut each carrot in half length-wise, and then slice on the diagonal.
3. Peel the shallots and chop into quarters.
4. Place carrots and shallots on prepared baking tray. Toss with fennel seeds, cumin seeds, olive oil, and salt and pepper. Roast for 30 minutes.
5. In the meantime, cook lentils in 2 cups of water for about 20 minutes. Drain and rinse in cold water to stop cooking.
6. To serve, in a large bowl, combine the cooked lentils, olive oil, ground coriander, chopped cilantro, arugula, walnuts, and the roasted vegetables.
7. Add some generous dollops of cashew cheese before serving.

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