Black Lentils with Glazed Roasted Carrots

Why You’ll Love This Recipe

Black lentils are packed with protein, fiber, and essential nutrients, making them a perfect base for a hearty dish. The caramelized roasted carrots, glazed in a luscious combination of sweet date syrup, tangy lemon juice, and savory soy sauce, add an irresistible flavor profile to this dish. The mix of sweet, savory, and spicy notes—enhanced by ginger, garlic, and herbs—makes every bite a comforting yet exciting experience. Whether you’re looking for a plant-based meal or just something wholesome and satisfying, this recipe delivers a delicious combination of textures and flavors.

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 large sweet onion, diced
• 1″ piece of peeled fresh ginger, grated
• 4 cloves of garlic, minced or grated
• 1 cup dry black lentils, picked through
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 8 carrots, washed and peeled
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon dry oregano
• ½ teaspoon dry thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• 2 tablespoon ketchup
• 2 tablespoon silan (date syrup)
• 2 teaspoon lemon juice
• ½ teaspoon soy sauce
• ½ ” piece ginger, grated
• 2 dashes of hot sauce (more or less to taste)
• Pomegranate seeds
• Chopped parsley or cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Lentils: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and grated ginger. Sauté for about 3 minutes until the onion is softened. Add the minced garlic and cook for another minute until fragrant. Stir in the dry black lentils, salt, and black pepper. Add 3 cups of water and bring to a boil. Reduce the heat and simmer, covered, for 25-30 minutes or until the lentils are tender. Drain any excess water and set the lentils aside.
2. Roast the Carrots: Preheat your oven to 400°F (200°C). Slice the peeled carrots into thin sticks or rounds. In a bowl, combine the sliced carrots with 1 tablespoon of olive oil, paprika, oregano, thyme, garlic powder, onion powder, and salt. Toss until the carrots are well-coated. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
3. Prepare the Glaze: In a small bowl, whisk together the ketchup, silan (date syrup), lemon juice, soy sauce, grated ginger, and hot sauce. Adjust the hot sauce to your taste. Set aside.
4. Glaze the Carrots: Once the carrots are roasted, drizzle the glaze over the top and toss gently to coat evenly. Return the carrots to the oven for an additional 5-10 minutes to allow the glaze to thicken and caramelize.
5. Serve: Serve the roasted glazed carrots on top of the cooked black lentils. Garnish with fresh pomegranate seeds and chopped parsley or cilantro for a burst of color and flavor.

Servings and Timing

• Servings: 4
• Total Time: 50-60 minutes

Variations

• Add Protein: For an added boost of protein, top the lentils and carrots with some roasted chickpeas, tempeh, or a dollop of Greek yogurt.
• Spicy Kick: If you prefer a spicier dish, increase the amount of hot sauce or add a chopped chili pepper to the glaze.
• Herb Variations: Experiment with different herbs like thyme, rosemary, or even fresh mint to change the flavor profile.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the microwave or on the stove with a splash of water to loosen the lentils, or reheat in the oven for the carrots, covered with foil to prevent them from drying out.

FAQs

Can I make this dish in advance?

Yes, you can prepare the lentils and roasted carrots ahead of time. Store them separately and combine just before serving.

Can I use other types of lentils?

While black lentils work best in this recipe, you can substitute with brown or green lentils, though the cooking times may vary.

Can I add other vegetables to the roasted carrots?

Yes! You can add vegetables like sweet potatoes, parsnips, or bell peppers for added texture and flavor.

Is this recipe vegan?

Yes, this recipe is naturally vegan and vegetarian-friendly.

Can I make the glaze without silan (date syrup)?

Yes, you can substitute silan with maple syrup or honey for a similar sweetness.

How can I make this recipe spicier?

Increase the hot sauce or add some chopped fresh chili peppers to the glaze for an extra spicy kick.

Can I use fresh ginger instead of ground ginger?

Absolutely! Fresh ginger will provide a more vibrant, zesty flavor compared to dried ground ginger.

Can I use fresh pomegranate for garnish?

Yes, fresh pomegranate seeds add a nice burst of color and sweetness, but if you can’t find fresh pomegranate, you can use dried pomegranate or even other fruits like cranberries.

How do I know when the lentils are done cooking?

The lentils should be tender but not mushy. Taste them to check for doneness, and drain any excess water once they’re cooked.

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free, but make sure your soy sauce is gluten-free if needed.

Conclusion

This recipe for black lentils with glazed roasted carrots is a delightful, nutritious, and flavorful meal that’s easy to prepare. With a perfect balance of sweet, savory, and spicy elements, it’s sure to be a crowd-pleaser whether you’re serving it as a main dish or a side. With simple substitutions and the option to prepare parts of the dish in advance, it’s a versatile recipe that can suit many tastes and preferences. Enjoy the combination of earthy lentils and the sweet, sticky roasted carrots in every bite!

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