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This recipe is from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques by Melissa Coleman. Purchase a copy here.
For the Caramelized Roasted Carrots
- 6 large carrots, peeled, cut into 4-inch sticks, and halved lengthwise
- 1 tablespoon olive oil
- 1/ 2 teaspoon kosher salt
For the Lentils
- 1 cup dried green lentils
- 1/ 2 bay leaf
- 3/ 4 teaspoon kosher salt
For the Yogurt Tahini Sauce
- 1/ 4 cup plain whole milk yogurt
- 2 tablespoons tahini
- 1 1/ 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/ 4 teaspoon smoked paprika
- 1/ 4 teaspoon kosher salt
- 2 cups arugula
- 2 tablespoons curly parsley, or cilantro, freshly chopped (optional)
- 4 pieces naan, or pita, warmed up, optinal
To make the carrots, preheat oven to 450ºF. Line a baking sheet with parchment paper and set aside. In a saucepan fitted with a steamer basket, add water to just below the bottom of the basket and bring to a boil. Add the carrots, reduce the heat to medium, and cover to steam for 5 minutes. Remove the carrots, and place on the prepared baking sheet. Drizzle with oil and sprinkle with salt. Roast for 15 minutes, stir, and roast for 10-15 more minutes or until beginning to char. Add salt if needed.
Meanwhile make the lentils. Add all ingredients to a small saucepan with 3 cups water. Bring to a boil, then reduce to a very low simmer. Cook, uncovered, for about 30 minutes, or until lentils are just tender and the water is absorbed.
To make the yogurt tahini sauce, stir together all ingredients in a small bowl.
To assemble the bowls, divide the lentils between 4 bowls. Top with arugula and roasted carrots. Add a generous dollop of yogurt tahini sauce. Garnish with parsley/cilantro, if using. Serve with warm naan.