Whole Roasted Carrots with Black Lentils and Green Harissa

The green harissa, Landau and Jacoby’s take on classic Tunisian hot sauce, adds balancing tang.

Ingredients

5 tablespoons olive oil, divided
1 1/2 cups chopped onion, divided
1 tablespoon minced fresh garlic
3 cups Vedge-Style Vegetable Stock or unsalted vegetable stock
2 cups uncooked black lentils, rinsed
2 tablespoons plus 2 teaspoons Cajun seasoning, divided
2 pounds large carrots
2 cups cilantro leaves
2 tablespoons rice wine vinegar
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
2 garlic cloves
2 jalapeño peppers, seeded

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. 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 heat, and simmer for 45 minutes or until lentils are tender.

Step 3

Combine carrots, 2 tablespoons oil, and remaining 2 tablespoons 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.

Step 4

Combine remaining 1 cup onion, remaining oil, cilantro, and remaining ingredients in a blender; process until smooth.

Step 5

Place lentils on a serving dish; arrange carrots on top. Serve with harissa.

Chef’s Notes

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

garlic, layer, lentils, medium, tablespoons, tender

Whole Roasted Carrots with Black Lentils and Green...