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.

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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)