Elevate your roasted carrots with a balsamic glaze and crispy lentils, on a whipped orange and tahini.
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Serves
2
Carrot
Puy Lentil
Balsamic Vinegar
Ground Cumin
Olive Oil
Maple Syrup
Thyme
Vegan Yoghurt
Tahini
Orange
Pecans
Fresh Herbs
Serves
2
Carrot
Puy Lentil
Balsamic Vinegar
Ground Cumin
Olive Oil
Maple Syrup
Thyme
Vegan Yoghurt
Tahini
Orange
Pecans
Fresh Herbs
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200C.
Step 2.
Cook the lentils for 25-30 mins.
Lay the cooked lentils on a large baking tray and sprinkle a pinch of cumin, salt and pepper and a drizzle of olive oil over them. Give them a mix to make sure they are evenly coated and bake for 25 mins, tossing halfway. They should be very crispy and crunchy.
Step 3.
If using large carrots, slice them lengthways and then again to create large sticks.
Step 4.
Lay the carrots on a large lined baking tray. Toss them with a good drizzle of olive oil and salt and pepper. Cook for 20 mins.
Step 5.
Mix together the balsamic vinegar, 1 tbsp of olive oil and maple syrup. After the carrots have been roasting for 20 mins, drizzle this mixture over the carrots and mix well. Add a few thyme sprigs over the top and return to the oven for another 15-20 mins, until the carrots are tender and caramelised.
Step 6.
Meanwhile, mix the tahini and yoghurt with the juice of half of the orange and a pinch of cumin. Season with salt and taste. Add more orange juice if you prefer more acidity.
Step 7.
While the carrots are cooking, toast the pecans or your chosen nuts. Lay them on a small baking tray and toast for 8 mins, or until fragrant and toasted.
Step 8.
To serve, lay the whipped yogurt on a large plate. Pile up the lentils, then carrots, pecans and fresh herbs. Finish with plenty of orange zest.
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