Lentil Salad with Roasted Carrots and Broccoli

Name: Lentil Salad with Roasted Carrots and Broccoli
Total time: 45 min
Yield: 4 Portions
Ingredients: 1 can of lentils; 4 medium carrots, peeled and sliced diagonally; 150g broccoli; 1 medium shallot; 2tbsp olive oil; 1tsp Curry Madras; 0.5tsp Sea Salt, Coarse; 60g pumpkin seeds, toasted; 70ml olive oil; 2tbsp lemon juice; 1tbsp maple syrup; 1tsp Paprika, Smoked; 0.5tsp Turmeric, Ground; 0.5tsp Sea Salt, Coarse; 1pinch Cinnamon, Ground

35—45 Min

Curry Madras

Warm roasted carrots and broccoli tossed with lentils, toasted pumpkin seeds, and a smoky turmeric-cinnamon vinaigrette - hearty enough to be a meal on its own.

Ingredients 4 Portions

1 can of lentils
4 medium carrots, peeled and sliced diagonally
150 gbroccoli
1 medium shallot
2 tbspolive oil
1 tspCurry Madras
0.5 tspSea Salt, Coarse
60 gpumpkin seeds, toasted
Vinaigrette Dressing
- 70 mlolive oil
- 2 tbsplemon juice
- 1 tbspmaple syrup
- 1 tspPaprika, Smoked
- 0.5 tspTurmeric, Ground
- 0.5 tspSea Salt, Coarse
- 1 pinchCinnamon, Ground

Preparation

1
Preheat the oven to 190 °C. Peel the carrots and cut them into pieces about 1.5–2 cm long. Peel the shallot and cut it into half-moons. Break the broccoli into smaller florets, then transfer it to a baking tray together with the carrots and shallot. Add the oil, salt and Curry Madras seasoning and mix well. Place in the oven and roast for 20–25 minutes, stirring once halfway through the cooking time.
2
In a small bowl, combine all the ingredients for the vinaigrette. Leave the roasted vegetables to cool briefly, then transfer them to a bowl. Add the lentils, pumpkin seeds and vinaigrette, mix well and serve.