Split Pea, Roasted Carrot, and Cumin Salad [ 30 min ]

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This salad is a feast for the eyes and the palate with its beautifully roasted carrots and tender split peas, all brought together with a hint of cumin. The vibrant colors and fresh ingredients make it not only a joy to eat but also to prepare. It’s an ideal dish for those seeking a quick and healthy meal packed with flavor and nutritional benefits.
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Portions 4 servings
Temps de préparation 10 minutes
Temps de cuisson 20 minutes
Temps total 30 minutes

Ingrédients

  • 1 cup dried split peas
  • 2 large carrots, peeled and sliced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mixed greens

Instructions

  • Preheat the oven to 400°F (200°C).
  • Toss the sliced carrots with olive oil and a pinch of salt, then spread them on a baking sheet.
  • Roast the carrots in the oven for about 20 minutes, or until tender and slightly caramelized.
  • While the carrots are roasting, rinse the split peas under cold water.
  • In a saucepan, cook the split peas in boiling water for about 20 minutes, or until tender but still firm. Drain and let cool.
  • In a large bowl, combine the cooked split peas, roasted carrots, red onion, and fresh cilantro.
  • In a small bowl, whisk together the lemon juice, ground cumin, salt, and black pepper.
  • Pour the dressing over the salad and gently toss to combine.
  • Serve the salad on a bed of mixed greens.

Nutrition

Serving: 100g | Calories: 220kcal | Carbohydrates: 35g | Protéines: 9g | Fat: 6g | Sucre: 7g
Calories: 220kcal
Type de plat: Salad
Cuisine: International
Keyword: cumin, easy meal, fresh ingredients, gluten-free, healthy salad, low calorie, meal prep, nutritious, plant-based, protein salad, quick recipe, roasted carrots, simple dressing, split peas, summer salad, vegan, vibrant colors, wholesome

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