ROASTED CARROT & BLACK LENTIL SALAD

The perfect winter salad recipe that’s low in calories!

Servings: 1 person

Author:

Vegan Dairy-Free

Instructions

1 1. Place rinsed lentils in a medium bowl and fill with filtered water. Add 1 tsp
apple cider vinegar and soak them overnight.
2 2. In a pot, bring to boil fresh water. Add rinsed lentils and boil them for 4-5
minutes or until they become tender. Drain the water.
3 3. Preheat oven to 200C. Thinly slice carrots crosswise with a mandoline. In a
big bowl, mix together orange juice, oil, coriander, cumin, and salt. Add sliced
carrots and toss well.
4 4. Place carrots onto a baking sheet. Roast them for about 15- 20 minutes
(depending on the size of your carrot) or until tender.
5 5. Sauté minced onion with 1 Tbsp. olive oil on medium to low flame for 2
minutes; add a pinch of pink salt and sauté 3 more minutes or until tender,
stirring frequently.
6 6. Place every ingredient for the dressing in a jar with a lid and shake well.
7 7. In a large bowl, add lentils, carrots, and onion. Mix well and add the
dressing according to your preference. Chill in the fridge for at least 3 hours.
8 8. Mix minced parsley to the salad and add salt and pepper to taste. Sprinkle
roasted almonds before eating.