This Harissa roasted carrots recipe work well as a hearty vegetarian dish or as a great side dish. Either way, this will be a big hit at your dinner table.
- 1 cup dried lentils (green or brown)
- 2 cups vegetable broth
- 1 tsp minced garlic
- 1 lb medium carrots
- 2 Tbsp. olive oil
- 1 Tbsp. harissa paste
- 1 small bunch cilantro,chopped
- ½ lemon
- ¼ cup crumbled feta
- ¼ cup pine nuts
- kosher salt
- black pepper, freshly ground
LENTILS COOKING INSTRUCTIONS
Rinse the lentils under cold water, using a strainer. In a small saucepan over medium-high heat, bring the lentils, broth and garlic to a boil, then reduce the heat to a simmer. Cook, uncovered, for 20 to 30 minutes. Lentils are cooked as soon as they are tender. Season with salt and drain excess liquid.
CARROTS COOKING INSTRUCTIONS
While the lentils are cooking, prep the carrots. Preheat your oven to 400 oF. Trim the tops and peel the carrots. Line a baking sheet with parchment paper and place the carrots on the sheet.
In a small bowl, stir the harissa and olive oil until combined. Pour the mixture onto the carrots. Use your hands to evenly coat the carrots then spread the carrots out into one layer. Roast the carrots for 30 minutes, flipping them over halfway through. Season with salt and pepper.
Spoon lentils onto a platter. Add a squeeze of lemon. Top the harissa roasted carrots with chopped cilantro, feta, and pine nuts.
Recipe by Chef Rob Thomas