Description
A vibrant and delicious Carrots and Lentils Bowl that combines roasted carrots and flavorful lentils with fresh herbs and spices.
Ingredients
Scale
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 3 large carrots, sliced into thick rounds
- 1/4 teaspoon ground cinnamon
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 large shallot, thinly sliced
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 cup dry French lentils
- 2 tablespoons red wine vinegar
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup Castelvetrano olives, chopped and pitted
- Kosher salt
- 1/4 cup roasted and salted almonds, chopped (optional)
- 2 tablespoons freshly chopped mint
- 3–4 Medjool dates, pitted and finely minced
- Hummus (to serve)
Instructions
- Heat your oven up to 200°C and use the middle rack position.
- Combine the carrots and shallots with oil, smoked paprika, cumin, cinnamon, honey, and salt. Spread these in one flat layer on a baking sheet.
- Put them in the oven until the carrots soften and get slightly browned, around 25-30 minutes. Stir them halfway for even cooking.
- Boil about 1 liter of water with some salt. Once bubbling, add lentils. Lower the heat and simmer for 20-25 minutes, just until they’re tender but not mushy. Drain out the extra water.
- When the lentils are warm but not hot, toss them with oil, vinegar, mustard, parsley, olives, dates, almonds, and mint. Balance the flavors with a bit of kosher salt.
- Spread hummus on plates or shallow bowls. Pile the lentil blend and roasted carrots on top, then drizzle a small amount of olive oil to finish.
Notes
- The almonds are optional but add a nice crunch to the dish.
- You can adjust the sweetness by adding more or less honey/maple syrup based on your preference.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg