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oriental roasted carrots on lentil salad

by Ari
vegane orientalisch geröstete Karotten auf Linsensalat

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This vegan meal combines tender roasted whole carrots, protein-rich lentils and fresh carrot greens for a delicious healthy meal. Topped and garnished with pistachios, pomegranate and refreshing yoghurt drizzle, these oriental roasted carrots on lentil salad create a beautiful contrast in color and taste.

vegan oriental roasted carrots on lentil salad
vegan oriental roasted carrots on lentil salad

This salad is hearty enough to serve for dinner. It keeps well in the fridge for a few days. Store the non-dairy yogurt sauce separately to ensure the greens don’t wilt. This Vegan Lentil Salad with Roasted Root Vegetables recipe could well be a fall/winter staple. It’s easy, doesn’t take much time, is a balanced meal, and most importantly, tastes great.

In pumpkin season, you can use this instead of carrots. But since pumpkin season is long gone, I’m sticking to carrots for now. Carrots are definitely quicker and easier to prepare than a pumpkin, which first has to be cored and portioned. But when the pumpkin season is over again, you should try this recipe with pumpkin.

vegan roasted carrots on lentil salad

I’m not sure when I really started loving lentils. These days it’s a tasty addition to my vegan diet and I never understand when people (especially vegans/vegetarians) tell me they don’t like lentils. They’re the ideal food, especially if you live in Europe where they’re grown locally.

vegan oriental roasted carrots on lentil salad
vegan oriental roasted carrots on lentil salad

I make vegan oriental roasted carrots on lentil salad for a quick lunch on the weekends or dinner mainly during the week. It tastes almost as good when served cold. Well, I like to pack up the roasted carrot salad and bring it to work. If you’re looking for an easy and quick weeknight dinner, you’ve found it. You’ll need less than 45 minutes from start to finish, including prep and cooking. Note that particularly large carrots can be halved or even quartered to allow for a reasonable cooking time.

Also, the ingredients are easy to find and affordable. If you don’t want to spend money on dukkah, don’t like it, or can’t get hold of it, you can substitute with cumin or garam masala instead.

if you like our oriental roasted carrots on lentil salad, you might also be interested in these dishes:

vegane orientalisch geröstete Karotten auf Linsensalat

oriental roasted carrots on lentil salad

Oriental roasted carrots on a lentil salad. A delicious vegan meal made from regional ingredients with an oriental spice mix.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Oven baked vegetables, salad recipes, side salad
Cuisine Arabia, middle East
Servings 3 portions
Calories 272 kcal


potato peeler*
flash hacker*
baking tray*
Cooking pot*




Yoghurt Drizzle:


  • ½ pomegranate
  • small Bunch of fresh parsley
  • pistachios*


Prepare carrots:

  • Preheat the oven to 190°C.
  • Wash the carrots and cut off the greens and set aside. Whether you peel the carrots is entirely up to you.
  • In a small bowl, mix the olive oil with dukkah, salt and agave nectar.
  • Place the carrots on a baking sheet lined with parchment paper. Brush the carrots evenly with the seasoned olive oil.
  • Bake carrots in the oven for about 25 to 30 minutes. Depending on the size, the time may vary slightly. When finished, the carrots should be soft and lightly browned.

Prepare lentil salad:

  • While the carrots are baking, cook the lentils according to package directions (about 20 minutes depending on variety). Pour the lentils through a sieve and drain well. Put aside.
  • Make a pesto out of the carrot greens. This is how it's done.
    veganes Möhren Pesto
  • Season the lentils with the pesto, lemon juice, dukkah, salt and pepper and taste.

Prepare the yoghurt drizzle:

  • Rinse the parsley, shake dry and chop.
  • Simply stir the yoghurt with parsley and all other ingredients until smooth and season to taste.

Arranging and serving:

  • Rinse the parsley, shake dry and chop.
  • Roughly chop the pistachios and lightly toast them in a pan without adding any fat.
  • Knock the seeds out of the pomegranate.
  • Carefully remove the carrots from the oven and arrange on a bed of lentil salad. Drizzle with yoghurt sauce, sprinkle with fresh parsley and serve garnished with pomegranate seeds and pistachios.


Serving: 1Port.Calories: 272kcalCarbohydrates: 31gProtein: 13gFat: 8g
Keyword carrots, healthy recipe ideas, lentil salad, Oven baked vegetables, vegan recipes
Tried this recipe?Mention @ArisFoodblog or tag #ArisFoodblog!

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vegan oriental roasted carrots on lentil salad

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