Warm Caramelized Carrot Lentil Salad

Warm Caramelized Carrot Lentil Salad

This warm caramelized carrot lentil salad is garnished with earthy flavours like cumin and turmeric and makes for a hearty and tasty vegan side dish or main meal. The intense sweet flavour of roasted vegetables is divine. All that sweetness that gently gets coaxed out of the vegetables by slowing roasting them is one of the tastiest ways to prepare root vegetables. Carrots and red onion combined with the subtle flavours of this lentil dish make for an explosion of caramelized sweetness.

Another Christmas has passed, and another non-traditional Christmas dinner has been devoured. Albeit we are Italian-Canadians, our holiday meals are far from traditional – no typical Canadian meal consisting of turkey, stuffing, mashed potatoes, or cranberry sauce, and no typical Italian meal consisting of seafood antipasto, lasagna, or salted cod. Nope. We do things differently in my home. Our traditional Christmas meal varies from year to year and is often dependent on what I are inspired to cook in the moment. This year’s meal consisted of; (appetizers) shrimp ceviche, sautéed scallops and pancetta, and bruschetta, (first course) 3-mushroom saffron risotto, and (second course) roasted lamb, sautéed mushrooms and peas, roasted potatoes, and this vegan-friendly lentil side dish. We almost didn’t have the energy to finish off dessert, a decadent chocolate tiramisu, homemade cream horns, and Nutella puff pastry twists.

This warm lentil salad was actually an afterthought – only having realized that I myself had very few options for the second course since I don’t eat meat. An even quicker way to prepare this lentil salad would be to use canned lentils however, their texture and consistency pale in comparison to cooked dried lentils. My suggestion is to prepare a large batch of lentils, perhaps make a lentil bolognese sauce or a coconut-curried lentil eggplant stew , then set some aside to prepare this warm caramelized carrot lentil salad.

Warm Caramelized Carrot Lentil Salad

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Warm Caramelized Carrot Lentil Salad

2017-01-08
: Serves 4-6
: 10 min
: 20 min

This warm caramelized carrot lentil salad is garnished with earthy flavours like cumin and turmeric and makes for a hearty and tasty vegan side dish or main meal. The intense sweet flavour of roasted vegetables is divine. All that sweetness that gently gets coaxed out of the vegetables by slowing roasting them is one of the tastiest …

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Warm Caramelized Carrot Lentil Salad
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5
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13
Ingredients
    5 cups cooked lentils, or canned (drained and rinsed)
  • 1 large red onion, thinly sliced
  • 6 large carrots, sliced into 1 inch pieces
  • 1 tsp. dried cumin
  • 1/4 cup extra virgin olive oil, divided
  • 1/4 tsp. sumac (optional)
  • 1/2 tsp. turmeric (optional)
  • sea salt and black pepper to taste
  • fresh parsley for garnish
Directions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Add the carrots and onions, drizzle with 2 tablespoons of olive oil and garnish with turmeric, cumin, sumac, and salt and pepper. Roast in the oven for 20-25 minutes (tossing them once or twice) or until browned and tender.

Add the roasted carrots and onions to a large mixing bowl. Add the lentils, fresh parsley, and the remaining 2 tablespoons of olive oil and combine. Season with more salt and pepper, if needed. Serve immediately. Store in the fridge in an airtight container for up 5 days or in the freezer for up to 3 months.

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