Shaved Carrot Salad with Beluga Lentils and Toasted Almonds

Ingredients

• 1/2
  
  cup beluga lentils
  
• 1/4
  
  cup raw almonds
  
• 1
  
  pound carrots, washed and peeled
  
• 1/2
  
  teaspoon ground cumin
  
• 1/8
  
  teaspoon ground cinnamon
  
• 1/2
  
  teaspoon salt
  
• 1
  
  lemon, zested and juiced
  
• 1
  
  teaspoon pomegranate molasses or honey
  
• 2
  
  tablespoons extra-virgin olive oil
  
• 1/4
  
  cup fresh mint, washed, dried, and chopped
  
• 1/4
  
  cup fresh Italian parsley, washed, dried, and chopped
  

Directions

1. Begin with the lentils. Place the lentils in a small pot and cover with water by 1-2 inches. Bring the water to a boil and then reduce to a simmer, cooking for 15-18 minutes uncovered or until lentils are tender but not mushy. Drain and set aside.
2. Meanwhile, toast the almonds. Place the almonds in a skillet over medium- low heat and toast for 8-10 minutes or until almonds are toasted, shaking pan often. Remove from heat, cool slightly, and roughly chop. Set aside.
3. Shave the carrots into a bowl using a vegetable peeler. I find it easiest to shave from the top to the bottom first as you rotate the carrot and then flip the carrot upside down and continue the process. I found I was able to shave the most carrots this way.
4. Make the vinaigrette. Combine the cumin, cinnamon, salt, lemon zest and juice, pomegranate molasses, and extra-virgin olive oil in a bowl and whisk until combined.
5. In a bowl, combine the carrots, lentils, mint, parsley, and dressing, and toss to combine. Taste to adjust for salt. Toss in the almonds right before serving.