Warm Lentil, Roasted Carrot & Spinach Salad with Tahini Dressing
Proving that salads needn’t be cold to be nourishing, this warm lentil and roasted carrot dish is both grounding and gut-friendly. Packed with iron, beta-carotene, vitamin K, and plant-based protein, it’s the kind of comforting bowl your body craves on cooler days.
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Gluten-Free
Dairy-Free
Ingredients
- 150g green or puy lentils
- 3 large carrots, peeled and sliced lengthways
- 2 tbsp olive oil
- 60g (approx. 2 cups) baby spinach
- 1tbsp pumpkin seeds
Tahini Dressing:
- 2 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp water (or more to loosen)
- Salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 200°C (fan 180°C). Toss the carrots with 1 tbsp olive oil, season with salt and roast for 20–25 minutes until golden and caramelised.
- Rinse dry lentils, then simmer in plenty of water for 20–25 minutes until just tender. Drain and allow to steam dry for a few minutes before using.
- In a large bowl, combine the warm lentils, roasted carrots and baby spinach.
- In a separate bowl, whisk together the tahini, lemon juice, garlic, water, salt and pepper until creamy and smooth.
- Drizzle the dressing over the salad, toss gently, and finish with a sprinkle of pumpkin seeds.
