Roasted Carrots with Lentils and Tahini

🧂 Ingredients

• 1 1/2 pounds petite carrots

  baby carrots or carrot sticks. If using whole carrots, then slice them into longer, wide sticks.
• 5 tablespoons olive oil

  divided
• 1/2 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1 teaspoon ras el hanout
• 3/4 teaspoon salt

  divided
• 2 tablespoons white wine vinegar or lemon juice
• 1 small garlic clove

  minced
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 2 cups cooked de puy lentils*
• 1/2 cup chopped parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons smooth tahini
• 3-4 tablespoons warm water
• 1 tablespoon lemon juice

Instructions

• 1 Preheat the oven to 400 degrees F. Toss the carrots with 1 tablespoon olive oil,
  cumin, coriander, ras el hanout, and 1/4 teaspoon salt, making sure the carrots
  are well seasoned and coated. Place on a baking sheet and roast for 20-35
  minutes, or until tender. 
• 2 While the carrots are cooking, cook the lentils if you haven't already. Make the
  marinade: In a large bowl, whisk together the remaining 4 tablespoons of olive
  oil, vinegar, garlic, honey, Dijon, and the remaining 1/2 teaspoon salt. Add the
  cooked, warmed lentils, parsley, and mint and toss until well combined. Taste,
  adjusting salt/pepper as desired. 
• 3 Make the lemon tahini sauce by whisking the tahini and lemon juice together. The
  tahini will seize up (see above for why), but keep whisking and drizzle in the
  warm water, whisking until smooth again, adding a little more warm water if
  needed. 
• 4 Assemble! Place the lentil salad in a serving dish, top it with the roasted
  carrots, and drizzle it with the lemon tahini sauce. 

Nutrition Info