- 150 grams / 3/4 cup dry brown or green lentils*
- 7-8 medium carrots, halved lengthwise (~300 grams)
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper, to taste
- 1/2 teaspoon sumac**
- 60 grams / 2 cups rucola or other mild greens
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar***
- 1 tablespoon tahini
- 1 teaspoon dijon mustard
- 1/4 teaspoon maple syrup or honey
- 1/4 teaspoon sea salt , to taste
- 1 clove garlic, minced
- Plus pomegranate seeds, for topping
- Rinse the lentils and place into a medium pot. Cover generously with water, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Strain any remaining water and stir in a sprinkle of salt. While the lentils are cooking, prepare the carrots.
- Preheat the oven to 190C / 375F. Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Cook for 10-15 minutes, or until they are softened and browned.
- To serve, separate the rucola between two dishes and add half the lentils and carrots. Top with the tahini sauce and some pomegranate, and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container.
- Place all of the ingredients into a small dish or jar and mix until fully combined. Keep and leftovers in a sealed container in the refrigerator for up to three days.
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