Yield: 4 servings
Sweet and Spicy Carrot Lentil Salad
A little bit of sweet and a little bit of heat make this warm carrot and lentil salad perfect for Fall! Enjoy this as a side dish or double the serving for a delicious main plate.
Prep Time
10 days
Cook Time
1 month 4 days 14 hours
Total Time
1 month 14 days 14 hours
Ingredients
- 1 cup Lentils, cooked
- 5 carrots, peeled and chopped
- 1 yellow onion, chopped
- 1/4 cup low sodium vegetable broth
- 2 pitted dates
- 1/2 tsp crushed red pepper, (optional)
- 1 sprig fresh parsley
- 1/4 tsp black pepper
- salt to taste
Instructions
- Preheat your oven to 450 degrees, and line a baking sheet with parchment paper.
- Peel your carrots, and cut them into large bit-sized pieces.
- Pure the pitted date with a few tablespoons of water in a food processor or blender to your preferred consistency.
- Toss the carrots with the onion quarters with the broth, date purée, crushed red pepper and black pepper. Spread them onto the baking sheet.
- Roast for about 25 – 30 minutes, flipping halfway through. Remove the vegetables from the oven and toss with the cooked lentils. Pop the tray back into the oven and roast for 5 more minutes.
- Remove the tray from the oven, toss with the parsley and serve warm.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 247Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 2gSodium: 206mgCarbohydrates: 48gFiber: 18gSugar: 14gProtein: 14g
