Roasted Carrot and Lentil Salad with Creamy Tahini

Name: Roasted Carrot and Lentil Salad with Creamy Tahini
Prep time: 3 min
Cook time: 3 min
Total time: 35 min
Yield: 4
Ingredients: 4 large carrots, peeled and sliced into thin rounds; 1 cup cooked green or brown lentils; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; Water to thin the dressing; Fresh parsley, chopped for garnish

Looking for a vibrant salad that packs a punch? This roasted carrot and lentil salad is not just pleasing to the eye but also irresistibly satisfying. With the combination of earth

3Prep min

3Cook min

35Total min

4Serves

Looking for a vibrant salad that packs a punch? This roasted carrot and lentil salad is not just pleasing to the eye but also irresistibly satisfying. With the combination of earthy lentils and sweet, caramelized carrots, you'll find a delightful balance of flavors and textures that makes this dish a standout. The creamy tahini dressing takes this salad to the next level, adding a silky richness that complements the roasted vegetables perfectly. It's the kind of dish that will impress at your dinner table or serve as a wholesome meal prep option for the week ahead. A Nutritious Roasted Carrot and Lentil Salad This salad is a nourishing blend of roasted carrots and protein-packed lentils, tossed together and drizzled with a creamy tahini dressing. Each bite offers a wonderful mix of sweet,

Ingredients

4 large carrots, peeled and sliced into thin rounds
1 cup cooked green or brown lentils
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
Water to thin the dressing
Fresh parsley, chopped for garnish

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Carrots: Toss the sliced carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Prepare the Dressing: In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust the consistency with more water if necessary.
Combine the Salad: In a large bowl, mix the roasted carrots with cooked lentils. Drizzle with the creamy tahini dressing and toss until well combined.
Serve: Garnish with chopped fresh parsley and serve immediately or let it chill in the fridge for a refreshing cold salad.

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