Roasted Carrots with Lentils, Apricot & Feta - Alberta Pulse Growers
Roasted veggies paired with lentils and warm, autumn spices make the perfect gluten free and vegetarian side dish!
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Ingredients
- 1 lb (500 g) carrots, scrubbed, tops trimmed, halved lengthwise
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) brown sugar
- 2 Tbsp (30 mL) canola oil, divided
- 1 tsp (5 mL) salt, divided
- 1/2 red onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup (125 mL) dried apricots, chopped
- 2 cups (500 mL) cooked green lentils (see tips)
- 1 cup (250 mL) toasted whole almonds
- juice of half a lemon
- 1/4 cup (60 mL) Italian parsley, chopped
- 1/4 cup (60 mL) Feta cheese, crumbled
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