Roasted Lentils with Carrot

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Spread the rinsed lentils on a baking sheet and roast for 8-10 minutes until they begin to dry out slightly, shaking the pan halfway through.

   Tip: Drying the lentils helps them become crispier when finished cooking.

2. 2

   In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in cumin and smoked paprika.

   Tip: Blooming the spices in oil releases their essential oils for deeper flavor.

3. 3

   Add the roasted lentils to the pot and stir to coat with the spiced oil. Pour in the vegetable broth and bring to a simmer.

4. 4

   Reduce heat to medium-low and simmer the lentils uncovered for 15-18 minutes until they are tender but still hold their shape, stirring occasionally.

   Tip: Check at 15 minutes; lentil cooking time varies by age and brand.

5. 5

   Meanwhile, toss the carrot pieces with 1 tablespoon of olive oil, salt, and pepper. Spread on a separate baking sheet and roast at 425°F for 20-22 minutes until golden and caramelized, stirring halfway through.

   Tip: Roasting the carrots separately ensures they get perfectly caramelized without absorbing too much liquid.

6. 6

   In a small bowl, whisk together tahini, lemon juice, and 2-3 tablespoons of water until you reach a drizzling consistency. Season with a pinch of salt.

7. 7

   When the lentils are cooked and the broth has mostly absorbed, gently fold in the roasted carrots. Season with additional salt and pepper to taste.

8. 8

   Transfer to a serving dish, drizzle with tahini sauce, and garnish with fresh chopped parsley. Serve warm.