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Masala Lentil Salad with Cumin Roasted Carrots

Cookie and Kate
  • 55 minutes
  • Serves 4

INGREDIENTS

2 cups

Baby arugula, firmly packed

1 cup

Beluga or french green lentils, dried

1 1/2

lbs Carrots

1 clove

Garlic

1 tsp

Ginger

1/3 cup

Mint, fresh leaves

1/2

Red onion, medium

1 tbsp

Maple syrup

1

Pomegranate molasses

1

Black pepper, Freshly ground

1 tsp

Garam masala

1/2 tsp

Salt

1

Salt and freshly ground black pepper

2 tbsp

Apple cider vinegar

5 tbsp

Olive oil, extra-virgin

1 1/2 tsp

Cumin, ground

1

Pumpkin seeds, Toasted