Lentil salad with roast baby carrots and red onion

A hearty lentil salad with maple and balsamic roasted baby carrots and red onion, tossed with baby kale and dressed with chimichurri sauce.

5 from 1 vote

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Course: Salads and dressings

Cuisine: Gluten free, Vegan

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: 4

Calories: 489kcal

1 cup French green lentils
2 bay leaves, (optional)
Big bunch baby carrots, (about 450g or 1lb), trimmed and scrubbed
6 small red onions, peeled and cut into eighths (or substitute 2 large red onions, cut into chunks)
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ bag baby kale, (about 60g or 2oz)
Salt and pepper to season

½ cup parsley, finely chopped
2 tablespoon fresh oregano, finely chopped (or substitute 2 teaspoon dried oregano)
3 cloves garlic, crushed or grated
2 tablespoon red wine vinegar
½ teaspoon chilli flakes, (optional)
90 ml extra virgin olive oil, (¼ cup + 2 tbsp)
Salt and pepper, to season

Preheat oven to 200C fanbake (390F).
Cover lentils and bay leaves with plenty of water and bring to a simmer. Cook for 20-25 minutes or until cooked but retaining a little bite. Drain and set aside (if serving salad cold, rinse under cold water first).
While the lentils are cooking, toss the baby carrots and red onion chunks with 1 tablespoon of olive oil, maple syrup and balsamic vinegar. Season well with salt and pepper, then roast for about 30 minutes (shaking the pan every 10 minutes or so), or until tender, golden brown and fragrant.
To make the chimichurri sauce, stir all ingredients together and season to taste.
To assemble the salad, toss the drained lentils with the roasted baby carrots and red onion, about half a bag of baby kale and half of the chimichurri sauce.
Serve the remaining sauce on the side, for people to drizzle according to their personal taste.

Serves 4 as a meal or more as a side dish.

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