Page 68 - Vegan Life - Issue 59 (February 2020)

Lentils with Maple and

Cumin Roasted Carrots
Serves 4

This is such a simple dish, but really tasty and filling.
Serve it with a selection of vegetables and houmous or
just on its own.

For the salad:
• 300g carrots, quartered lengthways
• 2 tsp cumin seeds
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tbsp sunflower oil
• 2 cloves of garlic, peeled and sliced
• 1 small red onion, halved and thinly sliced
• 400g brown lentils, cooked
• 20g fresh coriander leaves, chopped
• 20g fresh mint leaves, chopped

For the garlic and caper dressing:
• 1 clove of garlic, grated
• 1 lemon, zested and juiced
• 2 tsp capers, drained
• 2 tbsp olive oil

• Flaked sea salt
• Grind of black pepper
1 To make the salad, preheat the oven to 200°C/400°F/
Gas 6. Add the carrot batons and cumin seeds to a large
tin and drizzle over the olive oil. Roast in the oven for 20
minutes until cooked and starting to caramelise. Brush
each piece of carrot well with the maple syrup then
cook for a further 5 minutes.
2 Meanwhile, heat the sunflower oil in a frying pan
then add the garlic and red onion and cook for a minute
until sotened. Add the cooked lentils. Leave on the heat
while stirring for a couple of minutes, and then pour the
lentil mixture into a large serving bowl or platter.
3 To make the garlic and caper dressing, Stir dressing
ingredients together in a small bowl or jug.
4 Add the roasted carrots, coriander and mint to the
lentils. Season well, then drizzle the dressing all over
the warm salad. Finish with extra herbs and more
black pepper.

Recipe extracts published here with
permission of:
mymuybueno by Justine Murphy
(Meze Publishing, £25)

68
68