Lentil Salad with Sweet n’ Spicy Carrots


Lentil Salad with Sweet n’ Spicy Carrots

Serves 2


1 cup lentils, cooked

Large portobello mushroom

1 bunch carrots

2 small red onions

2 cloves garlic

1/2 tsp chilli powder

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1 tbsp honey

A few handfuls of arugula

1 tbsp apple cider vinegar

Salt and Pepper

Olive oil

Preheat your oven to 425 degrees F. Prepare a baking dish lined with aluminum foil and set aside. Prepare to roast vegetables by cutting carrots lengthwise and onions into 4 sections. In a medium bowl, sprinkle vegetables with chilli powder, garlic powder, cayenne and salt and pepper. Drizzle in about a tablespoon of oil and honey, then toss to coat. Lay vegetables down in your prepared pan and place in oven for 25-30 minutes or until roasted.

Meanwhile, slice the mushrooms lengthwise and sauté over medium heat in a frying pan. Once browned add in lentils, crushed garlic and salt and pepper. Let the lentils heat through, about 5 minutes.

To assemble, toss arugula in dressing made from a drizzle of olive oil, vinegar, drizzle of honey and salt and pepper. Place a handful of arugula on each plate, top with lentil and mushrooms, followed by the roasted vegetables. _DSC9684


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