Spice-Roasted Carrots with Lentils | TASTE

Name: Spice-Roasted Carrots with Lentils | TASTE
Ingredients: 3 lb real baby carrots or other small carrots, preferably mixed colors, scrubbed if organic, peeled if not; 3 tbsp extra-virgin olive oil; 1 tsp ground coriander; 1 tsp paprika; 1 tsp ground cumin; kosher salt and freshly ground black pepper; ½ c tender fresh herb leaves, such as cilantro, dill, tarragon, mint, and/or basil, roughly chopped, plus more for garnish; ¼ c finely sliced pitted medjool dates, dried figs, or prunes; 1 lb dried black beluga lentils or French green lentils; ¼ c extra-virgin olive oil; 1 large onion, quartered lengthwise, peeled, and thinly sliced crosswise; 2 large cloves of garlic, minced; ½ tsp ground cinnamon; 3 tbsp fresh lemon juice; 1 c fresh cilantro leaves, roughly chopped; plain yogurt, for serving (optional)

tastecooking.com

In this dish from Kristin Donnelly's Modern Potluck, flavorful spiced carrots are roasted and mixed with satisfying lentils, dates, and herbs.

View Original

Share this recipe:

Ingredients

3 lb real baby carrots or other small carrots, preferably mixed colors, scrubbed if organic, peeled if not
3 tbsp extra-virgin olive oil
1 tsp ground coriander
1 tsp paprika
1 tsp ground cumin
kosher salt and freshly ground black pepper
½ c tender fresh herb leaves, such as cilantro, dill, tarragon, mint, and/or basil, roughly chopped, plus more for garnish
¼ c finely sliced pitted medjool dates, dried figs, or prunes
1 lb dried black beluga lentils or French green lentils
¼ c extra-virgin olive oil
1 large onion, quartered lengthwise, peeled, and thinly sliced crosswise
2 large cloves of garlic, minced
½ tsp ground cinnamon
3 tbsp fresh lemon juice
1 c fresh cilantro leaves, roughly chopped
plain yogurt, for serving (optional)