Roasted carrots with beluga lentils

30 minutes - 2 servings 1rv2l

My oven has been working overtime these days, i've been baking and roasting food almost everyday. Picked up a pack of heirloom carrots at atwater market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils. All this, topped with a delicious spicy peanut butter sauce!

Roasted carrots becoming quite sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas i also need to feed Devine.

I like buying grains or flours in bulk. I don't always get to buy huge quantities, it's too heavy. I don't own a car, and walking long distances with it is bad is difficult. Since my bike accident, i haven't been able to carry heavy loads for too long. Luckily, i went to my parent's house on sunday. They have a car, and access to a terrific buy in bulk place. I bought a ton of black rice and some black beluga lentils!

Beluga lentils aren't the cheapest kind you can get, but certainly a wonderful addition to my black food pantry.

Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peter's beluga lentil salad recipe.

Ingredients

Carrots


Heirloom carrots8Olive oil1 tbspThyme1 tspSea salt1 tspBlack pepperpinchHeirloom carrots8Olive oil1 tbspThyme1 tspSea salt1 tspBlack pepperpinch

Lentils


Beluga lentils1/2 cupVegetable bouillon375 mlBeluga lentils1/2 cupVegetable bouillon375 ml

Sauce


Sriracha2 tbspPeanut butter2 tbspSoy sauce1/4 cupRice vinegar2 tbspSriracha2 tbspPeanut butter2 tbspSoy sauce1/4 cupRice vinegar2 tbsp

Instructions

Carrots

Preheat oven to 400FWash 8 organic heirloom carrots, do not peel them. Dry the carrots, and then toss them with 1 tbsp of olive oil and 1 tsp of thyme.Lay on a baking sheet and sprinkle with a dash of salt and some black pepper. Bake for 25 minutes, make sure to flip the carrots halfway through.

Lentils

Wash 1/2 cup of beluga lentils. Put 375 ml of vegetable bouillon in a pot and add the lentils, bring to a boil.Reduce heat to medium and simmer for 25 minutes. Don't let them cook for too long, otherwise they'll get too mushy. If the lentils seem cooked, but havent absorbed all of the water, just strain them out.

Sauce

Mix 2 tbsp of sriracha, 2 tbsp of peanut butter, 1/4 cup soy sauce and 2 tbsp of rice vinegar in a small bowl.

Combine

Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots! Makes two servings.

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