Masala Lentil Salad with Cumin Roasted Carrots
This striking salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. This delicious, healthy vegan salad will fill you up!
Updated by Kathryne Taylor on July 9, 2024
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Intrigued? I was, too. I can’t take credit for this lovely combination of ingredients. This masala lentil salad comes from Gena Hamshaw’s new vegan cookbook, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals.
Perhaps you have come across Gena’s blog, The Full Helping, and come to appreciate her warm writing style and wholesome vegan recipes. If not, you’ve been missing out.
This salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. Raw red onion contrasts beautifully in both color and flavor, and pumpkin or sunflower seeds offer some welcome crunch.
I love sharing recipes from new cookbooks because it lets me share ideas I never would have come up with on my own. I wouldn’t have thought to add garam masala to a salad dressing, but it’s really nice. Noted, thanks Gena!
My only change was using spring greens instead of arugula, since the store was out. (Isn’t that the worst?) I didn’t add Gena’s optional drizzle of pomegranate molasses, but I can see how a sweet-and-sour finish would make this salad even more delicious.
This salad is hearty enough to serve for dinner and keeps well for a couple of days, although you might want to store the vinaigrette separately to make sure the greens don’t wilt.
This recipe is vegan, like all of the recipes in the book. If you’re looking for wholesome, one-dish vegan or dairy free recipes, you’ll find lots of great recipes in Power Plates! Be sure to look for it in bookstores and let us know how you like the salad in the comments.
Masala Lentil Salad with Cumin Roasted Carrots
This striking salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. This delicious, healthy vegan salad will fill you up! Recipe yields 4 servings.
Ingredients
Salad
- 1 ½ pounds carrots, peeled and sliced into ½-inch rounds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 ½ teaspoons ground cumin
- Salt and freshly ground black pepper
- 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
- ½ medium red onion, finely chopped
- 2 cups firmly packed baby arugula, mizuna, or baby kale
- ⅓ cup chopped fresh mint leaves
Masala Dressing
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, pressed or minced
- 1 teaspoon minced or finely grated ginger
- 1 teaspoon garam masala (scale back if you don’t completely love garam masala)
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- Freshly ground black pepper
- Pomegranate molasses (optional; I didn’t use any)
- Toasted pumpkin seeds, sunflower seeds, or pine nuts
Instructions
- To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the 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.
- Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. 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. (If you’re using canned lentils, you can skip this step.)
- Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
- Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, if using, and offer toasted seeds on the side.
Notes
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Storage suggestions: This salad keeps well, covered and refrigerated, for up to 3 days.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
What a great recipe Kate!
And so easy!
I’ve made this twice, once as is and then a second time substituting Cauliflower and Beetroot for some of the Carrots as I had some spare.
I also used Cinnamon, Coriander (ground Cilantro seed) and Cumin instead of the Garam as I had forgotten to get more :)
Both times, totally excellent!!
Thank you so much!!
You’re welcome! I’m happy you enjoyed it.
Soooo good. And a perfect meal during a confinement (I live in France)… : high in protein, mostly ingredients from the pantry, plus vegetables that keep very well! As we all eat at home twice a day every day, we need inspiration and variety… Our beloved C and K website is more useful than ever! Thank you so much guys!! I hope you’re doing very well during this exceptional and scary period.
Another win! We ate this for dinner and then for lunch the next day. As we finished the leftovers, my husband said, “there’s more, right?” and I had to diappoint him and admit that we’d eaten the whole recipe. Since this is nearly all pantry items, it’s perfect for this weird SIP time. By the way, I used pomegranate vinegar for the first meal and forgot for the second, and it was great both ways. Don’t skip the mint and sunflower seeds–they’re wonderful.
Thank you, Eileen! I’m glad your husband couldn’t get enough. Always a good sign! I appreciate your review.
Thank you for the such good recipe! It’s really tasty!)
You’re welcome!
This is a great way to use lentils! I am so ready to eat lentils that are not in soups by this time of year! The roasted carrots are a perfect compliment to the dish. I also spinach for the arugula and it worked well.
The dressing was absolutely my favorite part — guess I love garam masala as much as Kate does :) I do wish I’d tossed the carrots partway through; the smaller pieces definitely surpassed “caramelized” but really I should’ve known better.
Great minds and taste buds, Sadye! Thank you for your review.
This is so delicious with a soft poached egg on top. Or just by itself. It’s my favorite road trip/cooler meal!
Such a tasty treat on a hot day! I made the carrots and lentils in the morning when it was cool and then threw it together in the evening. The spices and mint come together beautifully and the pumpkin seeds add a delightful crunch!
That’s great to hear, Christina! Thank you for sharing.
Delicious! Had an old bottle of pomegranate vinegar from trader Joe’s so I swapped it for the apple cider vinegar and pomegranate molasses. Will definitely make again but will use fresh lemon juice/zest to brighten it up a touch. Yum!
I’ve made this several times, it’s a lovely combination of flavours, always gets compliments and requests to share the link to the recipe. I made a pomegranate glaze using unsweetened juice as I couldn’t find any ready made in the store. I think it was worth the (small) effort to make, as I think it added to all the flavours in this salad
Used curry powder instead of garam masala and loved it.Great combination of flavors. Mint works beautifully, added a little extra.
Thank you for sharing, C! I appreciate your review.
This is my very favorite lentil salad recipe. Sometimes I use whatever greens are on hand: kale, spinach, chard. Serve avocado toast. It’s so good!
That’s great, Penny!
I’ve had this recipe in my file for a very long time, and finally made it today for lunch. Very nice recipe! I used homemade pickled onions because I can’t handle plain raw onion, and also added some fried halloumi to up the protein level. I was interested to see that you used a roll-cut for your carrots, a technique I learned in a Chinese cooking class years ago. That’s a much smarter technique than just slicing the carrots, because it’s easier to get all the pieces a similar size, no matter how big or small your carrots. Thanks for a keeper recipe.
You’re welcome, Susan!
This salad is delicious, I am really excited about it! I thought the dressing was really tasty and an excellent compliment to the flavors in the salad. The mint was also a real winner here I think. Love it! Thanks for the great recipe Kate.
You’re welcome, Rebecca! I appreciate your review.
Hi Kate -I love your recipes and have many of them. Would baby carrots work here? Trying to reduce the labor time…looking forward to your feedback!
Caroline
Sure! Let me know what you think.
Can’t stop eating this…super yum =) did skip the mint tho.
I’m excited you enjoyed it! Thank you for sharing.
Made it tonight as written and LOVED it! Awesome flavor and texture combinations and just a little different from the typical salads I make. Will make again! Thank you
That’s great to hear, Alissa! I appreciate your review.
I LOVE this recipe. This is definitely going into my favorites and I can’t wait to Wow my book club friends with it.:^)
I made according to recipe but chopped up kale for the green (holds up well for a healthy next day lunch) and I made a pomegranate molasses (2c pomegranate juice, 1/4c sugar, 1T lemon juice – bring to boil, then simmer for about 45 min to reduce)which I think adds a beautiful dimension. Super easy to make. .
Thank you for sharing, Rebecca! I appreciate your review.
I made this dish this morning and brought it to a picnic with friends tonight. Everyone loved it!!
I made this recipe and brought it to a potluck. Everyone loved it! It was totally delicious! Thank you.
You’re welcome, Bonnie! I appreciate your review.