Roasted Lentils and Carrots with Marinated Onions
, 3-4 servings
Spiced roast carrots and lentils over a herby jasmine rice salad, finished with a lemony tahini sauce and tangy marinated onions.
| prepPreheat oven to 425°F / 220°C | ||||
| prepLine two sheet pans with parchment paper | ||||
| 1/2 medium red onion, thinly sliced | Stir marinated onions, chill | Toss in half the onions | Smear tahini, top with rice, carrots, lentils | |
| 15 g fresh parsley, minced | ||||
| Zest and juice of 1/2 lemon | ||||
| 1 tbsp red wine vinegar | ||||
| 1 tsp maple syrup | ||||
| 1 tsp extra virgin olive oil (optional) | ||||
| Kosher salt | ||||
| 450 g carrots, peeled, cut on a bias into 5 cm pieces | Toss carrots, roast 425°F / 220°C, 15-18 min | Flip, roast 10-15 min more | ||
| 1 tsp ground coriander (for the carrots) | ||||
| 1/4 tsp ground cumin | ||||
| 1/4 tsp garam masala | ||||
| 1-2 tbsp avocado oil (for the carrots) | ||||
| 2 tbsp good quality tahini | Whisk tahini sauce | |||
| 2 tbsp unsweetened plain plant-based yogurt (or more tahini) | ||||
| Juice and zest of 1/2 lemon (for the tahini sauce) | ||||
| 1-2 tsp maple syrup (for the tahini sauce) | ||||
| 2 tbsp chives, minced (for the tahini sauce) | ||||
| 1 can (425 g) French lentils, drained and rinsed (or 270 g cooked) | Toss lentils, roast 18-20 min | Mix rice salad with half the lentils | ||
| 1/2 tsp ground coriander (for the lentils) | ||||
| 1/2 tsp garlic powder | ||||
| Kosher salt (for the lentils) | ||||
| 1 tbsp avocado oil (for the lentils) | ||||
| 480 g cooked jasmine rice | ||||
| 20 g fresh parsley, minced (for the rice salad) | ||||
| 1 handful chives, minced | ||||
| Juice and zest of 1/2 lemon (for the rice salad) | ||||
| 1 garlic clove, grated (for the rice salad) | ||||
| 2 tsp maple syrup (optional, for the rice salad) | ||||
| 1 fresno pepper, thinly sliced (seeds removed if desired) | ||||
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