Ingredients
1½lbcarrots,peeled and sliced into ½-inch rounds
2tbspextra-virgin olive oil
1tbspmaple syrup
1½tspground cumin
salt and freshly ground black pepper
1cupdried beluga,or French green lentils, or 2 cans,15 ounces each, lentils, drained and rinsed
½medium red onion,finely chopped
2cupsbaby arugula,mizuna, or baby kale, firmly packed
⅓cupfresh mint leaves,chopped
3tbspextra-virgin olive oil
1clovegarlic,pressed or minced
1tspginger,minced or finely grated
1tspgaram masala,scale back if you don’t completely love garam masala
2tbspapple cider vinegar
½tspsalt
freshly ground black pepper
pomegranate molasses,optional
pumpkin seeds,toasted, sunflower seeds, or pine nuts
Preparation
Preheat the oven to 400 degrees F 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 to 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.
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.
