Spice-Roasted Carrots with Lentils from Modern Potluck
Serves: 8-16
for the carrots
  • 3 pounds real baby carrots or other small carrots - scrubbed if organic, peeled if not
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper
  • ½ cup tender fresh herb leaves - cilantro/dill/tarragon/mint/basil - roughly chopped, plus more for garnish
  • ¼ cup finely sliced pitted medjool dates, dried figs or prunes
for the lentils
  • 1 pound dried black beluga or french green lentils
  • salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 large onion - quartered lengthwise, peeled and thinly sliced crosswise
  • 1 tablespoon minced garlic (about 2 large cloves)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 3 tablespoons fresh lemon juice
  • 1 cup fresh cilantro leaves - roughly chopped
  • plain yogurt or cashew cream for serving (optional)
prepare the carrots
  1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, toss the carrots with olive oil, coriander, paprika and cumin, and season generously with salt and pepper. Spread the carrots out on the baking sheets.
  3. Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender. Let the carrots cool slightly, then transfer to a large bowl and toss with the herbs and dates.
prepare the lentils
  1. In a medium saucepan, cover the lentils with water by 2 inches and bring to a boil. Simmer over medium heat until tender, 20 to 25 minutes. Drain the lentils, reserving ½ cup of the cooking liquid and season with salt.
  2. In a deep skillet, heat the olive oil over medium heat. Add the onion and season generously with salt. Cook, stirring frequently until lightly browned, about 15 minutes. Add the garlic, coriander, cumin, and cinnamon, and cook until fragrant, about 1 minute. Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes. Stir in the lemon juice and the cilantro.
  3. Arrange the lentils on a platter and top with the carrots. Garnish with more herb leaves and dollops of yogurt/cashew cream and serve warm or at room temperature.
potluck prep
  1. The lentils and roasted carrots, without the herbs and dates, can be refrigerated separately, overnight; bring to room temperature before serving. Bring the dish to the potluck already assembled with the vegetables on top of the lentils, then garnish with yogurt/cashew cream and herbs just before serving.
I halved the recipe for two people, but giving you a whole one here as per the book.
Recipe by Golubka Kitchen at https://golubkakitchen.com/spice-roasted-carrots-with-lentils-from-modern-potluck/