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Roasted Carrots and Lentil Salad
Prep Time
10 mins
Cook Time
20 mins
30 mins

Oven roasted carrots and onions rubbed in harissa and olive oil, mixed with soft lentils and a touch of salty feta...Delish!

  • 200 grams baby carrots, cut in half or keep whole
  • 1 tin lentils
  • 2 red onions, sliced
  • 1 tsp cumin powder
  • 1 tsp harissa paste
  • 1 tsp granulated garlic
  • 1 tsp pomegranate molasses, or balsamic reduction
  • 1-2 tbsp olive oil
  • 1 handful pomegranate seeds
  • feta cheese
  • salt and pepper
Salad dressing
  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • salt and pepper
  1. Preheat oven at 180 degrees Celsius.

  2. In a  bowl, prepare the wet rub: add the harissa, cumin, garlic, pomegranate molasses and the olive oil. Mix well.

  3. In a baking tray, put the sliced onions and carrots. Pour the spice mixture and coat every carrot and onion with the mixture.

  4. Cook for 15-20 minutes, giving the carrots a stir halfway through.

  5. While the carrots are in the oven, drain and rinse the lentils. 

  6. Add the cooled carrots and the rest of the ingredients: feta and seeds. Pour over the dressing and bon appétit!

Recipe Notes
  1. You can replace the pomegranate seeds with dried cranberries, raisins or small pieces of apricots.
  2. Nuts that go well the salad: hazelnuts, sunflower  and pumpkin seeds.
  3. You can add arugula leaves for extra veggies and taste.