Roasted Carrot Lentil Salad with Lemon Tahini Dressing

Need something new to eat for next week? Instead of eating boring untasteful foods, and especially salads, make something healthy, delicious and satisfying. This recipe is absolutely fantastic y’all. Eat it as a vegan main dish or have it as a side. Love it!

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Roasted Spicy Carrot is with Lentils and Lemon Tahini Dressing

INGREDIENTS:

100 g cooked lentils
100 g grains (like bulgur or wheat berry), this is optional

Approx 2 tbsp parsley and 1 tsp dried thyme 

Olive oil
2 tsp agave syrup or honey
1 tsp cumin
1 tsp paprika powder
1/2 tsp cayenne
1/2 tsp chili flakes
Sea salt
300 g organic carrots
Chopped parsley

Dressing:

2 tbsp tahini
3 tbsp lemon juice
1 medium garlic clove
1 tsp agavesyrup or honey
Sea salt
Olive oil

HOW TO MAKE:

• Heat oven to 180 degrees.

• Rinse of your lentils under cold water.

• Peel and cut your carrots halve lengthways. Place them in a big bowl and ripple over some olive oil and the syrup. Mix chili, cayenne, paprika, cumin and sea salt in a small bowl. Scrub it all in to the carrots using your hands.

• Place the carrots on a baking sheet. 

• Place the carrots in the oven and roast for approx 30' until soft and a little bit brown.

• Dressing: Mix all ingredients for the dressing thoroughly. Add thereafter a little bit of water and mix again. Add a little bit of water at a time to get the texture you'd like your dressing to be. I had approx 2 tbsp.

• Combine lentils and possible grains in a bowl with sea salt, thyme and parsley. Place this combination on a plate and add carrots. End with the dressing, sea salt and more parsley. 

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