Cumin roast carrots and curried lentil salad 

  • 1 kg carrots 

  • 200 g lentils soaked and cooked 

  • 1 large onion diced 

  • 2 cloves of garlic crushed and chopped 

  • 20 g ginger grated 

  • 2 red chillies chopped 

  • 3 tablespoon cumin seeds 

  • 1 tablespoon coriander seeds

  • 1 teaspoon turmeric powder 

  • 1 teaspoon garam Marsala 

  • 2 lemons juice and zest 

  • 1 bunch coriander chopped 

Cut the carrots in half lengthways and the half again, drizzle with olive oil and season, then roast @180 for 10 mins, then add 2 of the tablespoons of cumin, roast again for a further 15 mins or until slightly golden.  In a pan add enough olive oil to coat the bottom, add the remaining cumin and coriander seeds and temper in the oil for 2 mins, add the onion and a pinch of salt and cook until soft, add the ginger and garlic and chillies cook for a further 3 mins, then add the dry spices cook out for 2 mins, then add the lentils and lemon juice and zest and stir altogether, season and taste, adjust as needed, then in a large bowl mix with the roasted carrots and the coriander, serve warm. yummy!!!

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