Cumin, Carrot, Lentil Hot Salad



  • 4 carrots
  • 2 bowls of green lentils
  • 2 teaspoons fennel seeds
  • 2 teaspoons of cumin seeds
  • 70 g of watercress
  • 2 red onions
  • 20g coriander
  • olive oil
  • 50 g pine nuts
FOR SAUCE:
  • 150 g cashews
  • juice of 1 lemon
  • Salt and pepper
  • 5 tablespoons of water
Preheat the oven at 180 C. Peel the carrots and slice as desired, not too thin. Peel the onions and roughly cut them into six. Place the onions and carrots on a baking tray with all the ingredients (except lentils) fennel seeds, cumin seeds, olive oil and plenty of salt and pepper, then bake in the oven for 30 minutes.
Heat the pan and fry the pine nuts for a few minutes until they start to dry and start to brown, then let them cool.
For the sauce, blend all the ingredients in a high-speed blender until smooth.
Then boil the lentils in a saucepan. After boiling, rinse and put in a pan on low heat. Then add the ingredients you cooked in the oven to the pot. When all the ingredients look cooked, remove from the heat and spread the pine nuts and cashews on the plate you will serve.



 

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