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Lentils with maple and cumin roasted carrots

Lentils with maple and cumin roasted carrots

A warm salad with roasted carrots and lentils

Course Salad
Keyword carrots, lentils, maple syrup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Justine Murphy


  • 300 grams carrots peeled and quartered lengthways
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 3 tbsp maple syrup
  • 1 tbsp sunflower oil
  • 2 cloves garlic peeled and sliced
  • 1 small red onion thinly sliced
  • 400 grams tinned brown lentils drained and rinsed
  • 20 grams fresh coriander leaves chopped
  • 20 grams fresh mint leaves chopped
  • For garlic and caper dressing
  • 1 clove garlic peeled and grated
  • 1 lemon zested and juiced
  • 2 tsp capers drained
  • 2 tbsp olive oil
  • 1 pinch flaked sea salt
  • 1 grind black pepper


  1. Preheat the oven to 200 C

  2. Add the carrots and the cumin seeds to a large roasting tin. I like to line the tin with parchment paper so that nothing sticks to the bottom of the tin.

  3. Drizzle over the olive oil

  4. Roast for 20 minutes until the carrots are starting to caramelise.

  5. Brush each piece of carrot with the maple syrup and roast for a further 5 minutes

  6. While the carrots are roasting, heat the sunflower oil in a frying pan and add the red onion until nearly softened.

  7. Now add the garlic. I like to add the garlic to onions once the onions are nearly cooked as garlic burns easily.

  8. Add the lentils and allow to cook for a few minutes, stirring to combine.

  9. Pour the lentil and onion mixture onto your serving platter

  10. To make the garlic and caper dressing, stir all the ingredients together

  11. Once the carrots are cooked, add them to the lentils

  12. Add the coriander and mint and toss gently to combine

  13. Season to taste

  14. Drizzle the dressing over the warm salad

  15. Add extra herbs and black pepper to your liking