Roasted vegetables are a fall classic, but, this recipe is great for summer. The yogurt preparation in this recipe is from a popular Indian yogurt side dish called 'Raita.' In Indian cooking, we usually cook brown lentils until they are mushy, but, in a salad, we do not overcook our lentils. To help keep the shape and texture of the lentils, you should spread them on a cookie sheet and allow them to cool.
1 cup brown lentils
3 cups vegetable stock
1/2 teaspoon sea salt
3 medium-size carrots, peeled and sliced horizontally
1/2 cup red onion, chopped in 1-inch cubes
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
1/2 teaspoon thyme
1/2 cup Greek yogurt
1/4 cup water
1/4 teaspoon sea salt
1/4 teaspoon crushed cumin seeds
1/8 teaspoon sweet paprika
1 Tablespoon chopped cilantro
1 cup Arugula leaves
Pre-heat oven at 350 F.
Rinse lentils under cold running water for a minute. Strain and set aside.
In a medium saucepan over medium heat, add vegetable stock, salt, and lentils. Bring to a boil.
Reduce heat to simmer and cook for thirty minutes. Strain and spread on a quarter sheet so that the lentils can cool off.
While the lentils are cooking in a mixing bowl, add the 'Roasted Carrots' ingredients and toss. Place the coated carrots and onions on a quarter cookie sheet and bake for 30 minutes.
Prepare the Cumin Raita by adding all the ingredients of 'Cumin Raita' in a small mixing bowl and mixing it. Refrigerate.
When the carrots are cooked and lentils have cooled to room temperature, divide the ingredients into three parts and place them on 3 separate salad plates. Garnish with arugula and serve.