roasted carrots with beluga lentils

2 servings — 30 minutes

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

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

Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well.

Credits: The idea to make a recipe with beluga lentils was inspired by Meike Peters' beluga lentil salad recipe.


heirloom carrots 8
olive oil 15 ml
thyme 5 g
sea salt 5 g
black pepper pinch


sriracha 30 ml
peanut butter 33 g
soy sauce 60 ml
japanese rice vinegar 30 ml


beluga lentils 115 g
vegetable bouillon 375 ml