Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Roasted Carrots With Beluga Lentils

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• 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)

Directions

• Preheat oven to 200 °C (400 °F)
• Wash 8 organic heirloom carrots, but do not peel them. Dry the carrots, and then toss them with 15 ml (1 tsp) of olive oil and 5 g (1 tsp) of dried thyme.
• Lay on a baking sheet and sprinkle with 1.25g (1/4 tsp) of salt and some black pepper. Bake for 25 minutes, making sure to flip the carrots halfway through.
• Mix 30 ml (2 tbsp) of sriracha, 33 g (2 tbsp) peanut butter, 60 ml (1/4 cup) soy sauce and 30 ml (2 tbsp) Japanese rice vinegar in a small bowl.
• Wash 115 g (1/2 cup) of dry beluga lentils. Put 375 ml (~1 1/2 cup) 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 or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.
• Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!

Nutrition Data (Per Serving)