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Excerpted from Vedge Cookbook© 2018 Reproduced by permission of The Experiment. All rights reserved. Purchase your copy here.
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Prep time 50 minutes
Cook time 20 minutes
Yield: Serves or Makes 4-6
Preheat the oven to 400 degrees F.
Toss the carrots on a sheet pan with the olive oil and blackening spice. Roast until they just start to become tender, 15 to 20 minutes.
Meanwhile, to make the lentils, heat the oil in a medium stockpot over high heat until it ripples. Add the minced onions and garlic and cook, stirring until brown, 3 to 5 minutes. Add the stock, lentils and blackening spice and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, 25 to 30 minutes.
Meanwhile, combine all of the harissa ingredients in a blender and blend until smooth.
To serve, spoon the lentils onto a serving dish, place the roasted carrots on top of the lentils, and cover the carrots with the harissa.