Spicy Roasted Carrots With Tahini Lentil Salad Recipes

ROASTED CARROT LENTIL SALAD WITH TAHINI DRESSING

Steps:

• Cook the lentils according to the package instructions in double the amount of water until al dente (bissfest), between 20-30 minutes. Strain any remaining water and stir in a sprinkle of salt.
• Meanwhile, preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
• Transfer the carrots to the baking sheet, drizzle with oil and spices, and toss well until the carrots are coated (I use my hands, but you can also do this in a bowl and then transfer to the baking sheet). Spread in an even layer, careful not to crowd and roast for 15-20 minutes, or until they are softened and browned (depending on size of pieces).
• Prepare the dressing. In a small bowl, mix whisk together the tahini, lemon juice, garlic, cumin and water until well combined. Thin with additional water, if needed.
• To serve, place the spinach on a serving platter (or divide between two plates), top with the lentils and carrots and drizzle with some of the tahini dressing. Garnish with pomegranates and a sprinkle of sumac (if using). Serve with the remaining dressing on the side, to be added as desired.

ROASTED CARROT LENTIL SALAD WITH RADISHES AND TAHINI DRESSING

Steps:

• Preheat the oven to 425°F (218°C) with a rack in the center position.
• Soak and Cook the Lentils: Place the rinsed lentils in a medium saucepan, along with 3 cups (720 mL) of water, the quartered onion, smashed garlic, bay leaf, and ¾ teaspoon salt. Bring the lentils to a boil, reduce the heat to simmer, and cook the lentils for 25 to 30 minutes, or until tender. Drain in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Place in a large serving bowl to cool. Toss the lentils with a tablespoon of olive oil.
• Roast the vegetables: Slice the carrots into ½-inch rounds. The skinny ends of the carrots can be left in larger chunks, but try to keep the carrots as consistent in size as possible. Cut the radishes into quarters, reserving one radish for garnishing the salad. Place the carrots and radishes on a large sheet pan, along with the unpeeled garlic cloves, and toss with 2 tablespoons of olive oil, 1 teaspoon of Diamond Crystal kosher salt, and 1/4 teaspoon freshly ground black pepper. Distribute the vegetables evenly on the pan.
• Roast for 20 to 30 minutes, tossing the vegetables every 10 minutes or so, or until the carrots and radishes are caramelized and tender. Remove the roasted garlic cloves from their skin (discard the skin, but keep the cloves) and allow the vegetables to cool to room temperature.
• Add the roasted vegetables and garlic to the cooked lentils, along with the sliced red onion, and toss gently to combine. Season to taste with salt and pepper.
• Prepare the Tahini Dressing: In a small bowl, whisk together the tahini paste, lemon juice, salt, and pepper. It should be thick. Add 3 to 4 tablespoons of hot water (depending on your brand of tahini paste, you might need more or less to achieve the right consistency) and whisk gently until smooth. The dressing should be the consistency of a thick salad dressing, but should still easily drizzle from a spoon.
• Assemble: Using a mandolin, slice the remaining radish into very thin slices. Roughly chop some of the reserved leafy stem tops of the carrots (roughly ¼ cup or so). Garnish the salad with the sliced radish and chopped carrot stem tops. Drizzle the salad with the tahini dressing and serve at room temperature. This salad makes great leftovers and can be served cold from the fridge.

LENTIL AND CARROT SALAD WITH MIDDLE EASTERN SPICES

Steps:

• Place the lentils in a medium saucepan, cover by 1 inch with water, add the bay leaf and bring to a boil. Add salt to taste, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
• Meanwhile, combine 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and transfer to a large bowl.
• While the lentils are simmering, steam the carrots for 8 to 10 minutes, until tender. Remove from the heat and transfer to the bowl with the garlic and spices. Add the lemon juice and salt to taste and toss together.
• When the lentils are cooked al dente, set a strainer over a bowl, drain the lentils and toss at once with the carrots. If desired, add some of the broth to moisten. Add cilantro and another tablespoon of olive oil and toss together. Add freshly ground pepper, taste and adjust salt. Transfer to a serving platter, drizzle the remaining olive oil over the top, and serve warm or at room temperature.