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Spice-Roasted Carrots with Lentils

Name: Spice-Roasted Carrots with Lentils
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Makes 12 to 16 servings.
Cuisine: Side
Ingredients: 3 lb. baby or small carrots, Scrubbed or peeled; 1/4 cup plus 3 Tbsp. extra virgin olive oil; 2 tsp. ground coriander; 2 tsp. ground cumin; 1 tsp. paprika; 1/2 cup tender fresh herb leaves, such as cilantro, dill, tarragon, mint, and/or basil, coarsely chopped; 1/4 cup finely sliced, pitted Medjool dates, dried figs, or prunes; 1 lb. dried black beluga lentils or French green lentils; 1 large onion, quartered lengthwise, peeled, and thinly sliced crosswise; 1 Tbsp. minced garlic; 1/2 tsp. ground cinnamon; 3 Tbsp. fresh lemon juice; 1 Cup fresh cilantro leaves, coarsely chopped; Plain yogurt (optional)

Side

Makes 12 to 16 servings.

annokset

25 min

aktiivinen aika

1 hr

kokonaisaika

Aloita kokkaaminen

Ainekset

3 lb. baby or small carrots, Scrubbed or peeled

1/4 cup plus 3 Tbsp. extra virgin olive oil

2 tsp. ground coriander

2 tsp. ground cumin

1 tsp. paprika

1/2 cup tender fresh herb leaves, such as cilantro, dill, tarragon, mint, and/or basil, coarsely chopped

1/4 cup finely sliced, pitted Medjool dates, dried figs, or prunes

1 lb. dried black beluga lentils or French green lentils

1 large onion, quartered lengthwise, peeled, and thinly sliced crosswise

1 Tbsp. minced garlic

1/2 tsp. ground cinnamon

3 Tbsp. fresh lemon juice

1 Cup fresh cilantro leaves, coarsely chopped

Plain yogurt (optional)

Ohjeet

Preheat oven to 425°F. Line two large In a large bowl toss carrots with 3 Tbsp. baking sheets with parchment paper. In a large bowl toss carrots with 3 Tbsp olive oil, 1 tsp coriander, 1 tsp. cumin, and the paprika.

Roast 20-30 minutes or untilcarrots are browned and tender, rotating baking sheets andshaking carrots halfway through. Cool slightly. Transfer to a large bowl; toss with herbs and dates.

Meanwhile, in a medium Saucepan cover lentils with water by 2 inches; bring to boiling. Simmer, uncovered, over medium heat until tender, 20 to 25 minutes. Drain, reserving ½ cup cooking liquid; season lentils with salt.

In a deep skillet heat 1/4 cup oil over medium heat. Add onion; season generously with salt. Cook, stirring frequently, until lightly browned, about 15 minutes. Add garlic, remaining coriander and cumin, and the cinnomon; cook until fragrant, about 1 minute. Add lentils and reserved cooking liquid. Cook until heated through, 2 to 3 mminuts. Stir in lemon juice and cilantro.

Arrange lentils on a platter. Top with carrots. If desired, top with additional herbs and a dollop of yogurt. Serve warm or at room temperature.

Muistiinpanot

Adapt the types of herbs, vegetables, and dried fruits to your liking. Sometimes I make this with cauliflower or sweet potatoes, or l'll add some toasted almonds or pistachios," Kristin says.

From a magazine