Cumin-Spiced Lentil & Roasted Tomato Salad with Lemon-Herb Dressing
This vibrant vegetarian salad combines cumin-spiced lentils with air-fried cherry tomatoes, all tossed in a zesty lemon-herb dressing. Perfect as a hearty main or a protein-packed side, it's quick to prepare and bursting with flavor.
- 2 cups cooked brown or green lentils
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 0.25 cup red onion, finely diced
- 3 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
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Instructions
In a medium bowl, toss halved cherry tomatoes with 1 tablespoon olive oil, 0.5 teaspoon sea salt, and smoked paprika.
⏱️ 1 minutePreheat air fryer to 375°F. Place seasoned tomatoes in the basket and air-fry until softened and lightly blistered.
⏱️ 10 minutes 🌡️ 375°FMeanwhile, combine cooked lentils, cumin, black pepper, remaining 0.5 tsp salt, parsley, dill, and diced red onion in a large bowl.
⏱️ 2 minutesIn a small bowl, whisk together lemon juice, the remaining 1 tablespoon olive oil, honey or maple syrup, and minced garlic to make the dressing.
⏱️ 1 minuteAdd air-fried tomatoes to lentil mixture. Pour over the lemon-herb dressing and toss gently to combine. Serve immediately or chill for later.
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Nutrition Information
Per serving. Values are approximate and may vary.
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