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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stove with a splash of water to loosen the lentils, or reheat the carrots in the oven covered with foil to prevent drying out.
For a spicier version, increase the amount of hot sauce or add fresh chopped chili peppers to the glaze.
For a protein boost, top the dish with roasted chickpeas, tempeh, or a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 12g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg
