Spicy Roasted Carrot Salad with Tahini and Lentils – Us-Farmers Spice

Ingredients

• 150 grams / 3/4 cup dry brown or green lentils*
• 7-8 medium carrots, halved lengthwise (~300 grams)
• 1 teaspoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper, to taste
• 1/2 teaspoon sumac**
• 60 grams / 2 cups rucola or other mild greens
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar***
• 1 tablespoon tahini
• 1 teaspoon dijon mustard
• 1/4 teaspoon maple syrup or honey
• 1/4 teaspoon sea salt , to taste
• 1 clove garlic, minced
• Plus pomegranate seeds, for topping
• Place all of the ingredients into a small dish or jar and mix until fully combined. Keep and leftovers in a sealed container in the refrigerator for up to three days.