Servings: 4 Prep time: 10 min Cooking time: 25 min
Ingredients
Salad
3/4 cup dried French green lentils
1 1/2 cup water
1/4 tsp sea salt
5-6 carrots, halved lengthwise, and in same-size pieces
1 Tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp ground cumin
Pinch of cinnamon
Freshly ground pepper, to taste
2 handfuls spinach, stems removed and chopped
Seeds from 1/2 pomegranate
Dressing
4 Tbsp tahini (well-stirred)
2 Tbsp freshly squeezed lemon juice
1 large garlic clove, minced
1/2 tsp ground cumin
1/4 cup cold water
1 dash salt
1/4 tsp black pepper
Directions
1. Cook the lentils according to the package instructions in 1.5 cups water until al dente, between 20-30 minutes. Strain any remaining water and stir in salt.
2. Meanwhile, preheat the oven to 400°F and line a baking sheet with parchment
paper.
3. Transfer the carrots to the baking sheet, drizzle with oil and spices, and toss well until the carrots are coated. Spread in an even layer, careful not to crowd and roast for 15-20 minutes, or until they are softened and browned (depending on size of pieces).
4. Prepare the dressing. In a small bowl, mix whisk together the tahini, lemon juice, garlic, cumin and water until well combined. Thin with additional water, if needed.
5. To serve, place the spinach on a serving platter (or divide between two plates), top with the lentils and carrots and drizzle with some of the tahini dressing. Garnish with pomegranates. Serve with the remaining dressing on the side, to be added as desired.
Recipe adapted from ElleRepublic.de
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