Roasted Lentils with Carrot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent way more effort than you actually did. Brown lentils are packed with protein and fiber, making them surprisingly filling and great for keeping you satisfied long after dinner. The roasted carrots turn sweet and caramelized while the lentils soak up all those warm spices like cumin and smoked paprika. A swirl of tahini and fresh lemon juice at the end brings everything to life with brightness and creaminess. Best of all, it's budget friendly and uses simple ingredients you probably already have on hand.
Ella x
Ingredients
- 355 mlbrown lentils(rinsed and drained)
- 4 mediumcarrots(cut into 1-inch pieces)
- 3 tablespoonsolive oil
- 1½ teaspoonsground cumin
- 1 teaspoonsmoked paprika
- 3garlic cloves(minced)
- 710 mlvegetable broth
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonstahini
- 2 tablespoonslemon juice
- 59 mlfresh parsley(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
Transfer to a serving dish, drizzle with tahini sauce, and garnish with fresh chopped parsley. Serve warm.
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