moroccan

Moroccan Spiced Lentil and Roasted Carrot Salad with Cumin Dressing

This roasted dish pairs green lentils, dry with carrot, sliced, ground cumin and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

67 g Carbohydrates

33 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

68g green lentils, dry 239 kcal
182g carrot, sliced 75 kcal
23g olive oil 203 kcal
15g lemon juice 5 kcal
5g garlic, minced 7 kcal
2g ground cumin 8 kcal
2g sweet paprika 6 kcal
9g fresh parsley, chopped 3 kcal
27g feta cheese, crumbled 109 kcal
2g salt 0 kcal
0g black pepper 1 kcal
380g water 0 kcal

Cooking instructions

carrotolive oilsweet paprikasalt
Heat oven to 425 F (220 C). Toss carrots with 10 g olive oil, paprika, and a pinch of salt; roast 18-22 minutes until caramelized.
green lentilswater
Simmer lentils in water until tender, 18-22 minutes; drain well.
olive oillemon juicegarlicground cuminsaltblack pepper
Whisk remaining olive oil with lemon juice, cumin, garlic, salt, and pepper to make a dressing.
green lentilscarrotfresh parsley
Toss warm lentils with roasted carrots, chopped parsley, and dressing.
feta cheese
Top with crumbled feta and rest 5 minutes before eating so flavors meld.
Serve warm or room temperature.