Lentils with Maple and Cumin Roasted Carrots Recipe Recipe- Turkey Special
This dish originates from Turkey and offers a wonderful, protein-rich option for vegetarians.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Salad Ingredients:
- 12 ounces carrots, peeled and quartered lengthwise
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 3 tablespoons maple syrup
- 1 tablespoon vegetable oil
- 2 cloves garlic, peeled and sliced
- 1 small red onion, peeled and thinly sliced
- 1 (15 ounce) can brown lentils, drained and rinsed
- 1 heaping cup fresh cilantro leaves, chopped
- 1 heaping cup fresh mint leaves, chopped
Garlic-Caper Dressing Ingredients:
- 1 clove garlic, peeled and grated
- Zest and juice of 1 lemon
- 2 teaspoons capers, drained
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
How to Make Lentils with Maple and Cumin Roasted Carrots Recipe:
Preheat the oven to 400°F.
Spread out the carrots and cumin seeds on a baking sheet. Drizzle them with olive oil and season with salt and pepper to taste. Roast in the oven for 20 minutes until they are tender and starting to caramelize. Brush each carrot with maple syrup and roast for an additional 5 minutes.
While the carrots are roasting, heat vegetable oil in a medium pan over medium heat. Add garlic and red onion, cooking until softened, about 7 minutes. Stir in the lentils and cook for another 5 minutes, stirring occasionally. Transfer this mixture to a large bowl and set it aside.
Prepare the garlic-caper dressing. In a small bowl, whisk together olive oil, lemon juice, and zest. Add the grated garlic and drained capers, stirring until well combined. Set the dressing aside.
Combine the roasted carrots, chopped cilantro, and chopped mint with the lentil mixture in the bowl. Toss everything together gently. Season with salt and pepper to taste. Drizzle the prepared garlic-caper dressing over the warm salad, toss again, and serve warm or at room temperature.
