Lentils with glazed roasted carrots

Lentils with glazed roasted carrots. Minced or grated, You can use sweet onion. Diced., Washed and peeled.

Vicky Cohen and Ruth Fox

20 + 40 min · 4

Ingredients

• 12 g Minced or grated
• 120 g You can use sweet onion. Diced.
• 950 g Washed and peeled
• 300 g Dry lentils, rinsed
• 5 g Fresh ginger
• 30 g Olive oil
• 10 g Table salt
• 3 g Pepper
• 7 g Ground turmeric
• 2 g Dried oregano
• 2 g Dried thyme
• 20 g Ketchup
• 10 g Honey
• 5 g More or less to taste
• 10 g Paprika
• 3 g Garlic, powder
• 5 g Onion, powder
• 20 g Pomegranate
• 5 g Fresh parsley
• 5 g Soy sauce
• 10 g Lemon juice 100%
• 720 g Cooking water; drain any excess

Preparation

1. Preheat the oven to 200°C so that the carrots can roast while the lentils cook. Heat 10 g of the olive oil in a deep pan. Add the onion, garlic, ginger and turmeric and cook for 5 minutes, stirring. Reserve the remaining 20 g of oil for the carrots.
2. Add the lentils, 3 cups of water, salt and pepper. Bring to the boil, reduce the heat and simmer for about 30 minutes, until tender. Check after 20 minutes and add water if needed to prevent burning.
3. Drain any remaining water without rinsing the lentils, then set aside. The cooking time may vary with the lentils used.
4. Preheat the oven to 200° C, line a large baking sheet with parchment paper.
5. Cut the carrots in half lengthwise, and cut each half into 2-3 pieces (depending on the thickness) ensuring all the pieces are similar in size and thickness. Place them in a large bowl and add the olive oil, paprika, oregano, thyme, garlic powder, onion powder, and salt. Toss well until all the carrots are well coated with the olive oil and spices.
6. Bake for 35 minutes or until tender.
7. To make the glaze, whisk together the ketchup, honey, lemon juice, soy sauce and chilli sauce in a bowl.
8. Transfer the hot roasted carrots to a bowl and toss with the glaze. Return to the baking sheet and bake for another 5 minutes.
9. Place lentils at the bottom of a serving or baking dish and arrange the glazed carrots on top. Garnish with fresh pomegranates and chopped parsley or cilantro.