Carrots and Lentils Bowl (Print View)
Sweet roasted carrots and tender lentils tossed with dates and herbs sit atop smooth hummus for a flavorful meal.
# What You'll Need:
→ Carrot Dish
01 -
1 teaspoon ground cumin
02 -
1 teaspoon smoked paprika
03 -
3 large carrots, sliced into thick rounds
04 -
1/4 teaspoon ground cinnamon
05 -
1 teaspoon honey or maple syrup
06 -
1/2 teaspoon kosher salt
07 -
2 tablespoons olive oil
08 -
1 large shallot, thinly sliced
→ Lentil Mixture
09 -
1 teaspoon Dijon mustard
10 -
2 tablespoons olive oil
11 -
1 cup dry French lentils
12 -
2 tablespoons red wine vinegar
13 -
1/4 cup fresh flat-leaf parsley, finely chopped
14 -
1/4 cup Castelvetrano olives, chopped and pitted
15 -
Kosher salt
16 -
1/4 cup roasted and salted almonds, chopped (optional)
17 -
2 tablespoons freshly chopped mint
18 -
3-4 Medjool dates, pitted and finely minced
→ To Serve
19 -
Hummus
# Directions:
01 -
Heat your oven up to 200°C and use the middle rack position.
02 -
Combine the carrots and shallots with oil, smoked paprika, cumin, cinnamon, honey, and salt. Spread these in one flat layer on a baking sheet.
03 -
Put them in the oven until the carrots soften and get slightly browned, around 25-30 minutes. Stir them halfway for even cooking.
04 -
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.
05 -
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.
06 -
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:
01 -
To get the best taste, let the lentil mixture sit for 15 minutes to let the flavors mix together.
02 -
This meal works whether served warm or at room temperature.