• Pre-heat oven to 400°F.
  • Peel and slice the carrots. Lay out on a baking sheet and season with a little olive oil, salt, pepper, and thinly chopped mint leaves. Roast for 25 minutes. Once done, allow to cool.
  • In a pot, bring salted water to a boil and allow the brown lentils to boil for about 8 minutes. (1 cup dry lentils makes 2.5 cups cooked lentils).
  • Prep your veggies – slice the radishes into thin slices, drain and rinse the chickpeas, chop the mint, juice a lemon, and chop the kale.
  • In a large mixing bowl, add all ingredients, season with cumin, salt, pepper, and toss with olive oil and lemon juice.
  • Allow to marinate in the fridge for about an hour before serving.

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