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Honey and Cumin Roasted Carrotand Lentil Salad

Recipe by Sarah Bell on InstagramAdded 1 November 2026.

15 minutes to prep, 20 to cook. A vibrant salad that pairs sweet honey‑cumin roasted carrots with earthy lentils and fresh herbs. The bright lemon‑herb dressing ties the crunchy vegetables and tender lentils together for a satisfying, healthy meal.

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Honey and Cumin Roasted Carrot and Lentil Salad by Sarah Bell, a frame from the Instagram video

Method

  1. Roast the sliced carrots in a baking dish with oil and seasoning until caramelized.

  2. Pour the brown, viscous liquid (honey‑cumin sauce) over the carrots before roasting, ensuring they are well coated.

  3. Whisk together lemon juice, chopped green herbs, and the creamy white dressing base to create a smooth dressing.

  4. In a large bowl, combine arugula, red onion rings, lentils, and roasted tomatoes.

  5. Add the roasted carrots to the bowl and toss everything with the herb‑lemon dressing.

Tips while you cook

Roast carrots until caramelized
Roast the sliced carrots with oil and seasoning until they are caramelized before adding the dressing.
Whisk dressing until smooth
Whisk lemon juice, chopped herbs, and the creamy white dressing base together until the dressing is smooth.
Toss salad after carrots are roasted
Add the roasted carrots to the bowl and toss with the other ingredients after they are fully roasted.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Sarah Bell’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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