Intrigued? I was, too. I can’t take credit for this lovely combination of ingredients. This masala lentil salad comes from Gena Hamshaw’s new vegan cookbook, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals. Perhaps you have come across Gena’s blog, The Full Helping, and come to appreciate her warm writing style and wholesome vegan recipes. If not, you’ve been missing out.
This salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. Raw red onion contrasts beautifully in both color and flavor, and pumpkin or sunflower seeds offer some welcome crunch. I love sharing recipes from new cookbooks because it lets me share ideas I never would have come up with on my own. I wouldn’t have thought to add garam masala to a salad dressing, but it’s really nice. Noted, thanks Gena!
My only change was using spring greens instead of arugula, since the store was out. (Isn’t that the worst?) I didn’t add Gena’s optional drizzle of pomegranate molasses, but I can see how a sweet-and-sour finish would make this salad even more delicious. This salad is hearty enough to serve for dinner and keeps well for a couple of days, although you might want to store the vinaigrette separately to make sure the greens don’t wilt.
This recipe is vegan, like all of the recipes in the book. If you’re looking for wholesome, one-dish vegan or dairy free recipes, you’ll find lots of great recipes in Power Plates! Be sure to look for it in bookstores and let us know how you like the salad in the comments.
1 ½ pounds carrots, peeled and sliced into ½-inch rounds 2 tablespoons extra-virgin olive oil 1 tablespoon maple syrup 1 ½ teaspoons ground cumin Salt and freshly ground black pepper 1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed ½ medium red onion, finely chopped 2 cups firmly packed baby arugula, mizuna, or baby kale ⅓ cup chopped fresh mint leaves
Masala Dressing
3 tablespoons extra-virgin olive oil 1 clove garlic, pressed or minced 1 teaspoon minced or finely grated ginger 1 teaspoon garam masala (scale back if you don’t completely love garam masala) 2 tablespoons apple cider vinegar ½ teaspoon salt Freshly ground black pepper Pomegranate molasses (optional; I didn’t use any) Toasted pumpkin seeds, sunflower seeds, or pine nuts
Storage suggestions: This salad keeps well, covered and refrigerated, for up to 3 days.
