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–+ servings

Roasted Carrots with Spiced Lentils & Creamy Yogurt Delight

A vibrant dish where tender, steam-cooked carrots meet hearty lentils tossed in a zesty lemon-garlic vinaigrette, all atop a cool pool of Greek yogurt.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb carrots peeled and cut into diagonal pieces
  • 1 cup lentils rinsed
  • 1 cup plain Greek yogurt
  • 1 lemon juiced
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • Fresh herbs such as parsley or cilantro, roughly chopped
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F (220°C). Arrange the carrots on a shallow roasting pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and cover loosely with foil to trap steam. Roast for 20 minutes to ensure tender centers.
  2. Meanwhile, cook the lentils in lightly salted water until just tender (about 15 minutes). Drain and set aside.
  3. In a small bowl, whisk together the lemon juice, minced garlic, cumin, oregano, the remaining olive oil, salt, and pepper to create a vibrant vinaigrette.
  4. Remove the foil from the carrots and roast, uncovered, for an additional 15 minutes until the edges turn beautifully caramelized and crisp.
  5. Toss the cooked lentils with a splash of the vinaigrette. To assemble, spread the Greek yogurt onto a serving plate. Spoon a generous layer of dressed lentils over the yogurt, then artfully arrange the roasted carrots on top. Drizzle with extra vinaigrette and sprinkle with fresh chopped herbs.
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