Vegan Roasted Carrot and Lentil Salad with Lemon-Tahini Dressing

Method

1. This roasted carrot and lentil salad is a vibrant addition to any vegan menu, offering a perfect balance of textures and earthy flavors. By pairing cumin-roasted vegetables with protein-rich Puy lentils and a silky lemon-tahini dressing, you create a wholesome meal that is both incredibly filling and naturally nutritious.

   Step 1. Preheat your oven to 200°C (400°F). Arrange the carrots on a large baking tray, drizzle with 2 tablespoons of olive oil, and scatter over the cumin seeds and a generous pinch of sea salt. Toss to coat evenly and roast for 25-30 minutes until the carrots are tender and the edges are slightly charred.

2. While the carrots roast, place the Puy lentils in a medium saucepan and cover with plenty of cold water. Bring to a boil, then reduce heat and simmer for 18-22 minutes. You want them 'al dente'—tender to the bite but still holding their shape—so the salad maintains a good structure.

3. Prepare the dressing by whisking the tahini, lemon juice, maple syrup, and the remaining tablespoon of olive oil in a small bowl. The tahini will likely seize and thicken; slowly whisk in 2-3 tablespoons of warm water until the mixture transforms into a smooth, pourable emulsion. Emulsifying the tahini this way ensures it coats the ingredients evenly rather than clumping.

4. Drain the lentils well and transfer them to a large mixing bowl while still warm. Toss them with two tablespoons of the tahini dressing; dressing the lentils while warm allows them to absorb the acidity and aromatics more deeply.

5. Gently fold the roasted carrots, parsley, and mint into the lentils. Transfer to a serving platter, drizzle with the remaining dressing, and top with the toasted sunflower seeds for crunch. The lentils provide a dense, satisfying texture and are the primary source of protein in this dish, making it a complete meal.

Notes

Questions