Roasted Carrot and Lentil Salad

Oh, wow. It has seriously been a while since I've posted a new recipe. I have been in the biggest cooking/baking slump ever, and it has been the worst. Most meals lately have been pre-cooked quinoa/bean/lentil salads with whatever veggies are in the fridge; super quick, super lazy, no thought or inspiration whatsoever. I don't know what's been wrong with me, I've just had no cares at all about putting any effort into my food - the less I have to do, the better it is (which why I cook one big batch of quinoa to last a good few days, for example. That shit is a staple. And also I don't have to wait for it to cook when I want it, which is basically everyday. Oh, my life. So lazy.) 

Anyway, I have a thing for vegetables roasted in coconut oil. It's like kind of buttery, coconuty goodness. Roasted carrots are one of my favourite things to eat, so this salad is kind of inspired by that. By the way, it is also ridiculously easy and will take hardly any effort. You can thank me later.

Roasted Carrot and Lentil Salad

Ingredients

Dutch baby carrots, maybe 3 - 4 per person depending on their size

Coconut oil, melted

Your favourite spices - I used cumin, ground coriander, and turmeric

Salt and pepper, to taste

Mixed baby greens

A can of lentils, or cook your own (I'm working with convenience here, remember)

Red capsicum

Flaked almonds, pepitas, and sunflower seeds

Balsamic vinegar

All you have to do is heat your oven to about 160 degrees C. Lightly peel the carrots, then place on a lined baking tray and drizzle with enough coconut oil to cover, and then sprinkle over some spices + a little salt and pepper. Pop them in the oven for around 20 minutes or so - my carrots were a little crunchy which is good, but cook them a little longer if you'd prefer them otherwise. On a big serving platter (or individual plates, depending on how many people you're serving) place a few big handfuls of the mixed greens. Thinly slice the capsicum and sprinkle that over the greens, followed by the lentils. Place the carrots over top of your salad, and sprinkle with some almonds and the seeds. Drizzle over a little balsamic, and that's it! 

Note: This salad is also good with quinoa or brown rice, so if you want it a little more substantial, add one (or both?) of those!