Meal Prep This Lentils With Roasted Carrots And Mint Lunch

Gabriella Vigoreaux
·2-min read
lentils with roasted carrots
Meal-Prepped Lentils with Roasted Carrots and Mint Photo: Rocky Luten; Food Styling: Rebecca Jurkevich

When you're craving something a li'l cozier and heartier than your typical salad situation, make this flavor-packed mix of lentils, roasted carrots, and mint to stash in the fridge for lunch.

This recipe is featured in the Women's Health 7-Day Healthy Eating Reset—a balanced, nourishing meal plan designed by dietitians and our test kitchen to level up your eating habits. Exclusively for WH+ members, this guide includes nutrient-forward recipes, plus tons of meal prepping tips and advice from RDs to help you hit your health goals.

Yields: 8

Prep Time: 35 mins

Total Time: 35 mins

Calories per Serving: 325

Ingredients

  • 1/2 c.

    olive oil

  • 6 tbsp.

    red wine vinegar

  • 2 tsp.

    pure maple syrup

  • 2 tsp.

    lemon zest

  • 1

    large clove garlic, grated

  • 1 tsp.

    ground cumin

  • 1/2 tsp.

    ground cinnamon

  • Kosher salt and pepper

  • 2 lb.

    medium carrots, peeled and sliced on bias 1/2 in. thick

  • 1/2 c.

    sliced almonds, divided

  • 2

    14-oz cans no-salt lentils, rinsed

  • 4

    large Medjool dates, pitted, halved lengthwise, and thinly sliced crosswise

  • 1 c.

    mint leaves, chopped, divided, for serving

  • 2

    5-oz pkg. mixed greens, divided, for serving

Directions

  1. Arrange racks in upper and lower thirds of oven and heat oven to 425°F. In large bowl, whisk together oil, vinegar, maple syrup, lemon zest, garlic, cumin, cinnamon, and 1/2 tsp each salt and pepper.

  2. On large rimmed baking sheet, toss half of carrots with 2 Tbsp vinaigrette. On second large rimmed baking sheet, repeat with remaining carrots and additional 2 Tbsp vinaigrette. Roast, undisturbed, 16 min.

  3. Scatter half of almonds over each pan of carrots, swap positions on racks, and continue roasting until carrots are just tender, 3 to 5 min. more.

  4. Add lentils to remaining vinaigrette and toss to coat, then fold in dates. Divide lentil mixture evenly among 8 airtight containers. Dividing evenly, top with carrot-almond mixture and refrigerate for future lunches. (Best consumed within 2-4 days. If you're following the Women’s Health 7-Day Healthy Eating Reset, you'll have for lunch on Day 2 and Day 4.)

  5. When ready to eat, serve lentils over mint leaves and mixed greens.

Per serving: About 325 cal, 17 g fat (2 g sat), 0 mg chol, 213 mg sodium, 36 g carb, 12 g fiber, 14.5 g sugar (1 g added sugar), 10 g pro

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