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Roasted Carrot + Lentil Salad + Tahini Dressing


  • 1 cup dried brown lentils
  • 3 cups of water
  • 1 bunch of carrots
  • 1 tbsp extra virgin olive oil
  • 7-8 red radishes
  • 2-3 garlic cloves
  • salt and pepper to taste
  • 1/4 red onion thinly sliced
    Tahini Dressing:
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3-4 tbsp warm water for thickness


Preheat oven to 425 degrees. Rinse lentils and put them in pot with three cups water and bring to a boil. Cook the lentils for 20-25 minutes or until tender. Drain lentils and place in a serving bowl to cool. Scrub and clean the carrots and radishes. Chop carrots into 1/2" pieces (longer for skinnier sections of carrots). Save carrot leaves for garnish. Chop radishes into quarters, setting one aside for salad topping. Cut that radish into thin slices. Peel garlic cloves and cut in half. Line a baking sheet with foil. Pour carrots, radishes, and garlic on the baking sheet. Toss vegetables with 1 tbsp olive oil and salt and pepper. Bake for 25-30 minutes, tossing veggies every 10 minutes or so. Radishes should be caramelized and tender. Once finished, let cool. Once cool, toss vegetables with lentils along with sliced red onion. Season to taste with salt and pepper. Prepare the dressing by whisking all ingredients together in a small bowl. Add enough water so the dressing can easily be drizzled from a spoon. Next plate your salad, garnish with thinly sliced radish, carrot leaves, drizzle dressing and enjoy! 

Earlier Event: March 23
Later Event: March 23