Lentil & Roasted Carrot Salad with Cumin Dressing

A hearty, earthy salad that’s satisfying yet light. The cumin-lemon dressing ties together roasted vegetables and lenatils in a perfect warm balance.

🥄 Ingredients

• ½ cup cooked green lentils

• 1 medium carrot, peeled and sliced

• ½ tablespoon olive oil

• ¼ teaspoon ground cumin

• ½ teaspoon lemon juice

• 1 tablespoon chopped parsley

• 1 tablespoon crumbled feta cheese (optional)

• Salt and pepper to taste

For the dressing:

• 1 teaspoon olive oil

• 1 teaspoon lemon juice

• ⅛ teaspoon ground cumin

• ¼ teaspoon honey

• Salt to taste

👩‍🍳 Preparation Steps

• Preheat oven to 400°F (200°C). Toss carrot slices with olive oil, salt, and cumin, and roast for 20 minutes, until tender.

• In a bowl, mix lentils, roasted carrots, parsley, and feta.

• In a small cup, whisk together dressing ingredients and pour over the salad.

• Toss gently and serve warm or at room temperature.

🌿 Nutrition per serving:

• Calories: 370 kcal

• Protein: 18 g

• Carbs: 40 g

• Fat: 15 g

• Fiber: 9 g