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Whole Roasted Carrots with Black Lentils and Green Harissa


March 2014 Cooking Light
calories 427, Fat 12.1g, Protein 21.4g, Carb 63.6g, Fiber 14.1g, Iron 6.6mg, Sodium 504mg, Calc 72mg

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  • 5 tbs olive oil, divided
  • 1 1/2 cups chopped onion, divided
  • 1 tbs minced fresh garlic
  • 3 cups Vedge-Style Vegetable stock
  • 2 cups uncooked black lentils, rinsed
  • 2 tbs plus 2 tps Cajun seasoning, divided
  • 2 lbs large carrots
  • 2 cups cilantro leaves
  • 2 tbs rice wine vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves
  • 2 jalapeño peppers, seeded


Servings 6
Preparation time 20mins
Cooking time 50mins


Step 1

1 Preheat oven to 400
2 Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coast. Add 1/2 cup onion and minced garlic; sauté 5 minutes or until golden. Add stock, lentils, and 2 teaspoons Cajun seasoning; bring to a boil. Cover, reduce heath and simmer for 45 minutes or until lentils are tender.
3 Combine carrots, 2 tbs oil, and remaining 2 tbs Cajun seasoning, tossing well to coat. Arrange carrot mixture in a single layer on a baking sheet. Bake at 400 for 30 minutes or until tender.
4 Combine remaining 1 cup onion remaining oil, cilantro, and remaining ingredients in a blender; process until smooth.
5 Place lentils on a serving dish; arrange carrots on top. Serve with harissa

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