Spiced Carrot & Lentil Salad - Healthy, GF & Vegan! Georgie Eats.


Sweet softly spiced roasted carrots, tender zesty lentils, fiery wild rocket and a tart pop of pomegranate, all lusciously drizzled in the creamiest tahini yoghurt dressing. The perfect lunch - served either hot or cold! Healthy, GF & vegan option.

Course Appetizer, Main Course, Salad, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people as main course, or 4 as starter


  • 600 g carrots
  • 1 tbsp olive oil
  • 1 tbsp honey/maple syrup
  • 2 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 100 g lentils vertes/puy lentils
  • Juice 1/2 lemon
  • 60 g (1 bag) rocket
  • Sea salt & freshly ground black pepper


  • 100 g greek yoghurt
  • Juice ½ lemon
  • 1 tbsp tahini
  • 1 garlic clove minced

To Serve

  • Sprinkle pomegranate seeds


  1. Preheat the oven to 180c fan/200c/390f.
  2. Peel and chop the carrots in half lengthways (or into quarters if very large). Place them into a large bowl and drizzle with the olive oil, honey/maple syrup, spices and a generous pinch of salt & pepper. Mix everything together well to coat the carrots with the spice mixture.

  3. Lay the carrot halves in one single layer on a lined baking tray and roast in the oven for 45 minutes until soft and slightly charred on the edges.
  4. Meanwhile, place the dry lentils in a medium saucepan and cover with cold water. Bring to the boil and continue to boil rapidly for 10 minutes. Reduce the heat to a simmer and cover. Simmer for 15-20 minutes until just cooked. Drain the lentils then return them back to the pan. Squeeze in the lemon juice and season generously with salt and pepper.

  5. To make the dressing, mix the yoghurt, lemon juice, tahini and garlic together along with ½ tsp of sea salt. Taste and adjust the seasoning. Refrigerate until serving.

  6. To assemble the salad, toss the dressed lentils with the rocket and transfer into a serving dish or onto plates. Top with the roasted carrots, yoghurt dressing and pomegranate seeds. Serve whilst still warm.

Recipe Notes

This salad is also great cold for lunchboxes. Allow all the components to cool completely before storing separately in airtight containers in the fridge and assembling just before serving. 

This recipe doubles perfectly if cooking for a crowd, or if meal prepping for the week.

Vegan: Use maple syrup rather than honey. Use a dairy free yoghurt alternative - I like coconut yoghurt for this recipe.

A few ingredient notes: