Easter and Passover are right around the corner, and without fail I always serve up a carrot dish around this time of year. Maybe it’s because National Carrot Day is April 3rd, or maybe my inner rabbit lover identifies with the prospect of spring. Either way, I’m making this Harissa Carrot & Lentil Salad.
Now you may be wondering, what is harissa? And I’m so glad you asked!
Harissa is a flavorful chilli paste typically used in North African cooking (think Moroccan cuisine). it can be added to soups, pasta, couscous, stews, or just about anything… I’m now dreaming of some fiery harissa hummus. You can find it in Middle Eastern store sin a jar or tube. While there are regional variations of harissa, it typically has smoked hot chiles, garlic, cumin, corainder, mint, and often tomato and olive oil. This stuff packs heat, so a little goes a long way!
This salad is great served warm or at room temperature, and make a great dish for any vegans at your next get together. If you wanted to make this into a meal, add some cooked quinoa or grains, and serve over a bed of chopped greens. Yum!
I’ve always got a bag of carrots in the fridge, they are long lasting, and insanely versatile. Here are some other favorite carrot recipes, like my Carrot Coconut Soup
Harissa Carrot + Lentil Salad
Serves: 4
Total time: 45 minutes
Ingredients
- 1 lb (500g) small carrots
- 2 tbsp olive oil
- ¼ tsp cinnamon
- ½ tsp paprika
- ¼ tsp coriander
- pinch salt
- ½ c. brown lentils dry
- 2-3 small radishes
- 1 large fig cut into eight pieces
- 2 tbsp pomegranate arils
- 1 tbsp chopped mint
Dressing
- 1 tbsp olive oil
- 1 lime juiced
- 1 tsp maple syrup
- 2 tsp harissa paste
Instructions
- Preheat oven to 176C (350F), line a baking sheet with parchment paper.
- Toss carrots with spices, salt and olive oil, arrange on baking sheet, and roast for 30-40 minutes ot until very tender.
- Meanwhile, use a colander to rinse lentils under cold water, picking out any debris and shrivelled lentils. Put lentils and 1 c. water into a small pot, bring to a boil, and reducing to a simmer for 20-25 minutes.
- Make the dressing: combine all ingredients in a small bowl
- Combine lentils, cooked carrots, and radishes in your serving bowl, mix in dressing, and top with mint, figs and pomegranate