Hearty & Healthy Roasted Carrot Lentil Salad with Lemon-Tahini Dressing (Vegan & Gluten-Free)
Discover the ultimate healthy and hearty lentil salad, packed with the natural sweetness of roasted carrots, a zesty kick from radishes, thinly sliced red onion, and beautifully bound together with a creamy, bright lemon-tahini dressing. This vibrant and satisfying dish is naturally vegan and gluten-free, making it a perfect meal for anyone seeking wholesome, delicious, and plant-based options.
There’s a special place in my heart for this roasted carrot lentil salad. After patiently holding onto this recipe and its accompanying photographs for quite some time, I knew it was finally time to share this incredibly nutritious and satisfying dish with all of you. It’s a meal that truly embodies wholesome eating, offering a burst of flavors and textures in every bite.
Truth be told, my kitchen experiments sometimes veer towards the more indulgent side (my oldest sister recently pointed out my recent love affair with waffles – touché!). But balance is key, and this lentil salad is my delicious way of bringing a hearty dose of goodness back to the table. It’s the kind of meal that makes you feel nourished and energized, without compromising on taste.
The Perfect Anytime Meal: Versatility and Meal Prep Potential
Today’s lentil salad truly shines in its versatility. It can effortlessly transition from a satisfying main course, perhaps served alongside a few slices of hearty, crusty bread, to a flavorful side dish complementing any meal. What’s even better is its potential for meal prepping. This salad holds up beautifully as leftovers, and can be enjoyed at room temperature or even cold, straight from the fridge.
Imagine this: you spend a relaxed Sunday morning or afternoon preparing a batch of this delicious salad. Then, as the week unfolds, you simply open your fridge at the end of a long work day and realize your lunch or dinner is already figured out for the next day, or even two! There is nothing more gratifying than having a healthy, pre-made meal waiting for you, saving you time and stress during busy weekdays. This lentil salad is a game-changer for efficient and wholesome eating, ensuring you always have a nutritious option at hand.
A Symphony of Flavors: The Star Ingredients
This salad is a vibrant tapestry of flavors and textures, with so many delicious elements coming together. It’s hard to know where to begin, but let’s start with the undeniably beautiful roasted rainbow carrots. Honestly, is there anything more visually appealing in a dish? Give me a bunch of super fresh produce and a camera, and I could happily lose myself for hours capturing their natural beauty.
Embracing the Beauty and Benefits of Rainbow Carrots
I’m fortunate that my local grocery store here in Chicago, Mariano’s, often stocks gorgeous bunches of rainbow carrots at a very affordable price. Much like my preference for fingerling potatoes, when it comes to carrots, the more colors the merrier! Beyond their striking appearance, rainbow carrots are also packed with additional nutrients compared to their orange counterparts. This makes them a fantastic choice, offering both aesthetic appeal and a nutritional boost – a true win-win situation in my book.
While rainbow carrots add a delightful visual element, rest assured that regular carrots will work just fine for this recipe. However, I highly recommend seeking out the freshest carrots you can find, preferably ones with their green leafy stems still attached. These are generally indicative of superior freshness and a sweeter flavor profile. Plus, you’ll actually be using those vibrant, leafy carrot tops to garnish the finished salad, adding a beautiful, fresh touch and minimizing food waste!
The Surprising Sweetness of Roasted Radishes
Beyond the carrots, this salad also incorporates the unique flavor of radishes – both roasted and a few raw for garnish! If you’ve ever sampled a raw radish, you know they can be quite peppery and possess a spicy bite. This characteristic is wonderfully transformed through roasting. When subjected to the heat of the oven, radishes mellow out, becoming surprisingly sweet, juicy, and developing a delightful caramelized edge. It’s a culinary revelation that often converts radish skeptics!
However, if radishes simply aren’t your thing, or if you prefer a different vegetable, feel free to omit them entirely. The beauty of this recipe is its adaptability. In fact, this salad would be equally delicious with a variety of other roasted vegetables. Don’t hesitate to get creative and customize it with your favorite seasonal produce, such as parsnips, Brussels sprouts, or even small chunks of sweet potato. Twist it up to suit your palate!
The Foundation: French Green (Puy) Lentils
Perhaps the most crucial component of this salad, forming its hearty and protein-rich foundation, are the lentils. If you’ve ever found yourself in front of the bulk bin section of a grocery store, you know that dried lentils come in a dizzying array of shapes, sizes, and colors. It can certainly feel overwhelming to choose the right one!
For this particular recipe, you’ll want to seek out French green lentils, often referred to as Le Puy lentils. These are my absolute go-to lentils for both soups and salads because of their superior texture. Unlike some other varieties that can become mushy when cooked, French green lentils hold their shape remarkably well, retaining a delightful al dente bite that is essential for a great salad. Their earthy flavor also perfectly complements the roasted vegetables and creamy dressing. Rich in protein and fiber, they make this salad incredibly filling and satisfying.
The Irresistible Lemon-Tahini Dressing
Finally, we come to the crowning glory that ties all these wonderful ingredients together: the lemon-tahini dressing! This dressing couldn’t be simpler to prepare, yet its flavor profile is incredibly complex and addictive. It’s a harmonious blend of rich tahini paste (which is essentially ground sesame seeds), bright, fresh lemon juice, a touch of salt, and a hint of freshly ground black pepper. The magic happens when you gradually thin it out with warm water, transforming it into a luxuriously smooth and drizzle-able consistency.
Honestly, this dressing tastes incredible on everything. And I mean literally everything! From drizzling over roasted vegetables, to coating grain bowls, or even as a dip for fresh pita bread. I could seriously eat it straight from the bowl; it’s that utterly delicious and crave-worthy. Because it’s so versatile and flavorful, I highly recommend making a double batch! Keep any leftovers stored in an airtight container in the fridge, and you’ll have a fantastic, healthy dressing ready to elevate your meals throughout the week.
More Fall Salad Favorites to Explore
If you’re loving the idea of seasonal, hearty salads, here are some other cherished fall recipes you might enjoy:
- Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
- Radicchio, Pear, Gorgonzola, Pomegranate, and Walnut Salad
- Roasted Shiitake and Asian Pear Salad with Miso-Sesame Vinaigrette
Roasted Carrot Lentil Salad with Radishes and Tahini Dressing
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Equipment
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Half Sheet Pan
Ingredients
For the Lentils:
- 1 cup dried French (Puy) green lentils rinsed and picked over for debris
- 1 small yellow onion cut into quarters
- 2 garlic cloves smashed, divided
- 1 dried bay leaf
- ¾ teaspoon kosher salt
For the Roasted Vegetable Mixture:
- 1 tablespoon extra virgin olive oil
- 2 bunches of rainbow carrots (8 – 10 medium carrots) scrubbed well and trimmed (leafy stem tops cleaned well and reserved for garnish)
- 7-8 red radishes stems trimmed and scrubbed well, divided
- 5-6 unpeeled garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ red onion very thinly sliced
Lemon Tahini Dressing:
- ¼ cup tahini paste I recommend Soom brand for best flavor and consistency
- 3 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3-4 tablespoons warm water as needed for desired consistency
Instructions
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Preheat your oven to 425°F (218°C) with an oven rack positioned in the center.
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Soak and Cook the Lentils: Begin by placing the rinsed and picked-over lentils into a medium saucepan. Add 3 cups (720 mL) of water, the quartered yellow onion, two smashed garlic cloves, the bay leaf, and ¾ teaspoon of kosher salt. Bring this mixture to a rolling boil, then reduce the heat to a gentle simmer. Cook the lentils for approximately 25 to 30 minutes, or until they are tender yet still hold their shape (al dente). Once cooked, drain the lentils thoroughly in a fine-meshed sieve and discard the onion, garlic, and bay leaf. Transfer the cooked lentils to a large serving bowl to cool. While still warm, toss the lentils with a tablespoon of olive oil to prevent sticking and add a touch of flavor.
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Roast the Vegetables: Prepare the carrots by slicing them into ½-inch thick rounds. If you have skinny ends, these can be left in slightly larger chunks, but aim for relatively consistent sizing to ensure even cooking. Cut the radishes into quarters, reserving one whole radish for garnishing the final salad. Place the cut carrots and radishes on a large sheet pan. Add the unpeeled garlic cloves to the pan. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with 1 teaspoon of Diamond Crystal kosher salt, and ¼ teaspoon of freshly ground black pepper. Toss everything together well to ensure the vegetables are evenly coated. Distribute the seasoned vegetables in a single layer across the sheet pan.
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Roast the vegetables for 20 to 30 minutes, making sure to toss them every 10 minutes or so. Continue roasting until the carrots are tender and the carrots and radishes have developed a lovely caramelized exterior. Once roasted, carefully remove the tender garlic cloves from their skins (discard the skins) and add the roasted garlic to the pan. Allow all the roasted vegetables and garlic to cool to room temperature before assembling the salad.
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Add the cooled roasted carrots, radishes, and peeled roasted garlic cloves to the large bowl with the cooked lentils. Incorporate the very thinly sliced red onion. Gently toss all the ingredients together to combine them thoroughly. Taste and adjust seasoning with additional salt and pepper if desired.
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Prepare the Tahini Dressing: In a small mixing bowl, whisk together the tahini paste, fresh lemon juice, ½ teaspoon of salt, and ¼ teaspoon of pepper until well combined. At this point, the mixture will be quite thick. Gradually add 3 to 4 tablespoons of warm water, whisking gently until the dressing becomes smooth and creamy. The amount of water needed can vary slightly depending on the brand and consistency of your tahini paste. Aim for a consistency similar to a thick salad dressing that can still be easily drizzled from a spoon.
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Assemble and Serve: Using a mandolin or a very sharp knife, thinly slice the reserved raw radish. Roughly chop about ¼ cup of the reserved leafy carrot stem tops. Garnish the finished salad generously with the thin radish slices and the fresh, chopped carrot tops. Drizzle the delightful lemon-tahini dressing generously over the entire salad. Serve this wholesome salad at room temperature for the best flavor. This salad makes fantastic leftovers and can be stored in the refrigerator and served cold, making it ideal for meal prep throughout the week. Enjoy!