You know a few weeks ago when I convinced you to buy some za’atar seasoning (at least, I hope I did)?
Well, today’s recipe required another spice that is totally worth spending a few dollars on: garam masala.
It’s an Indian spice blend with cinnamon, peppercorns, cloves, cinnamon, cardamom and more. I love the mix of sweet and savory in this spice.
And I’m all about it’s use in this healthy and tasty Masala Lentil Salad from Cookie & Kate. The dressing you make for the lentils is so nice. I think it would be great for any salad.
Of course, the lentils add some nice protein and flavor, then there’s the peppery crunch of arugula or baby kale. Also, the roasted carrots with olive oil, maple syrup and cumin are a revelation! I would make those just as a side dish.
Whether it’s for a picnic, lunch or dinner, this salad is sure to fit the bill for a healthy and tasty meal!
Masala Lentil Salad
Jazz up salad lunch or dinner with this zesty lentil salad.
Ingredients
- 1 1/2 lbs. carrots, peeled and sliced into 1/2" rounds
- 5 tbs. olive oil (divided)
- 1 1/2 tsp. ground cumin
- 1 cup French green lentils
- 1/2 medium red onion, thinly sliced
- 2 cups baby arugula or baby kale
- 1/3 cup fresh mint leaves
- 1 clove garlic, minced
- 1 tsp. fresh ginger, finely grated
- 1 tsp. garam masala
- 2 tbs. apple cider vinegar
- 1/2 tsp. salt (plus extra to taste)
- black pepper, to taste
Instructions
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To make the salad, preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with 2 tbs. oil and maple syrup, sprinkle with the cumin and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
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Meanwhile, put the lentils in a pot and add water to cover by 3-4". Bring the mixture to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely.
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Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula and mint.
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To make the dressing, combine 3 tbs. olive oil, garlic, ginger, garam masala, vinegar, and salt and pepper in a small bowl and whisk until evenly combined.
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Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired.
