Lunch · Fall · Vegetarian · Vegan · Dairy-free

Warm Lentil and Roasted Carrot Salad with Lemon Tahini

Name: Warm Lentil and Roasted Carrot Salad with Lemon Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 lunch portions
Ingredients: 600 g carrots, scrubbed and cut into even batons about 1.5 cm thick; 1 ½ tbsp olive oil; ½ tsp smoked paprika; ½ tsp ground cumin; ½ tsp fine salt, divided; 2 398 mL cans plain cooked green or brown lentils, drained and rinsed, about 500 g drained; 2 cups baby spinach, washed and dried, about 60 g; 3 tbsp smooth tahini; 2 tbsp fresh lemon juice; 3 tbsp warm water, plus more if needed; 1 small garlic clove, finely grated; ¼ cup chopped flat-leaf parsley; 2 tbsp toasted unsalted pumpkin seeds

Roast carrot batons while canned lentils drain, then layer them with baby spinach and a single lemon-tahini dressing. Parsley and pumpkin seeds finish the warm salad.

Edited by Tasty Recipes editorial team

Published 2026-09-24

45 minMakes 4 lunch portions

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How to make Warm Lentil and Roasted Carrot Salad with Lemon Tahini

Timing breakdown · 3 timed stages

Estimated timing: allow 15 minutes to wash and cut the carrots, drain the lentils and mix the dressing, then 25 to 30 minutes to roast. Warm the lentils during the last 5 minutes of roasting. Carrot thickness and ovens vary; check tenderness with a fork.

Preparation: 15 min
Cooking: 30 min

Roasting Step 2: 25 to 30 minutes
Preparation / waiting Step 2: 25 minutes
Preparation / waiting Step 4: 5 minutes

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

01
Heat the oven to 220°C (425°F) and line a large rimmed baking sheet with parchment. Scrub the carrots and cut them into similar-size batons about 1.5 cm thick. Toss with the olive oil, smoked paprika, cumin and 1/4 teaspoon salt. Spread in one layer with space between the pieces.
02
Roast for about 25 to 30 minutes, turning once halfway through, until the thickest carrot pieces are fork-tender and their edges have browned. Begin checking at 25 minutes and roast longer if needed.
03
Meanwhile, drain and rinse the cooked canned lentils well. Wash and dry the spinach and chop the parsley. In a small bowl, whisk the tahini, lemon juice, garlic and remaining 1/4 teaspoon salt. Add the 3 tablespoons warm water gradually while whisking. The mixture may thicken at first; continue whisking until pourable, adding a little more water a teaspoon at a time if needed.
04
During the last 5 minutes of roasting, put the drained lentils in a small saucepan with 2 tablespoons water. Warm over medium-low heat, stirring, until hot throughout; drain off any excess water. Do not boil them until mushy.
05
Divide the spinach among four shallow bowls. Spoon the warm lentils over it, then add the roasted carrots. Drizzle about one quarter of the lemon tahini over each bowl and scatter with parsley and pumpkin seeds. Serve while the carrots are warm.
06
For leftovers, refrigerate the carrots and lentils promptly in shallow containers within 2 hours. Store the spinach, dressing and seeds separately for better texture. Eat refrigerated components within 2 to 3 days. Reheat only the carrot and lentil portion to 74°C (165°F), then add fresh spinach and the chilled dressing and seeds.

Recipe questions

Can I start with dry lentils?

Yes, but cook them separately according to their package instructions, drain them and measure about 500 g cooked. This adds time beyond the 45-minute estimate. Use firm green or brown lentils rather than split red lentils, which soften too much for this salad.

Can I use pre-cut carrots?

Yes, if the pieces are close to 1.5 cm thick. Check fork tenderness rather than assuming the same roasting time; thinner pieces can brown sooner.

How do I thin the tahini dressing?

Whisk in warm water gradually. Tahini may briefly look thick or grainy when lemon juice is added, then smooth out as more water is incorporated.

What should I know about allergens?

Tahini contains sesame. Check the tahini and canned lentil labels for your dietary needs. For a sesame-free meal, this specific dressing needs replacing rather than omitting the tahini without adjusting the method.

How is this different from the roasted beet and lentil salad?

This version uses faster-roasting carrot batons, ready-cooked canned lentils, baby spinach and a creamy sesame-lemon dressing. Our roasted beet salad uses watercress and a sharp two-mustard dressing and takes about an hour.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Alexandra Caspero at Delish Knowledge: Roasted Carrots with Lentils and Tahini. This version uses standard carrots and canned lentils for a shorter method, a single lemon-tahini dressing instead of separate lentil and tahini sauces, and spinach and pumpkin seeds instead of mint. The 45-minute timing is estimated; The image is an editorial illustration.

Additional references: Health Canada: food safety tips for leftovers · Our roasted beet and lentil salad