Lentils and Roasted Carrots with Herb Dressing
Lentils are great because they’re so versatile and are so high in protein and fiber. French lentils are even more special because they’re less likely to get mushy when cooked. They also have a slightly nuttier and earthier taste.
- 1 pound carrots, peeled, trimmed, and left whole
- 1 1/2 cups French lentils
- ½ tsp salt
- 1 tsp coriander
- 1/2 tsp cumin (optional – we liked it better without)
- ½ tsp garlic powder
- 1 tsp dried thyme
- ¼ tsp allspice
- pinch cayenne pepper (optional)
For the sauce:
- 1 1/2 cups fresh herbs – “we” used parsley, cilantro, and mint
- 2 Tbsp extra virgin olive oil
- 2 Tbsp cider vinegar
- 2 Tbsp water
- Preheat oven to 425 degrees.
- Blend the salt, coriander, cumin, garlic powder, thyme, allspice, and cayenne pepper.
- Mix one teaspoon of that spice mixture with the olive oil.
- Place that oil mixture in a foil-lined baking pan.
- Add the carrots to the pan, and toss until well-coated. Place the carrots in a single layer. Roast for 25 min or until browned & fork-tender (shake the pan to roll the carrots around about halfway through).
- In the meantime, cook lentils in 2 1/2 cups water with the rest of the spice mix for about 20 minutes or until tender. Drain.
- Blend herbs, olive oil, and vinegar in a food processor or blender, adding water as necessary to get a thick dressing.
- When everything is done, place the lentils in a shallow bowl. Top with carrots and dressing.