Cumin Roasted Carrots with Feta & Lentils
This came from a recipe by Ravinder Bhogal.. It's a bung-it-in-the-oven-job. Perfect. Dead easy & delicious.
This is a great side dish for some simple white fish, a steamed lemon chicken, or just by itself.. It is best served warm or at room temperature, so would be fantastic picnic fodder.
Takes 45mins. (5mins prep, 40mins in oven.)
RECIPE BELOW:
4 Large Carrots
250g Puy Lentils
1 heaped tsp Cumin seeds (ground in a pestle & mortar)
1 heaped tsp Corriander seeds (ground in a pestle & mortar)
1 Red Chilli (optional), chopped
1 tbs Honey
1 small bunch Parsley, finely chopped
1 Lemon, for juice
200g Feta (optional)
1 handful Sun-blushed tomatoes or homemade Night-Roasted tomatoes!, roughly chopped
2 tbs Olive Oil
This will serve 4 adults as side-dish.
HERE'S HOW:
Peel & roughly chop the carrots into thick chunks.
Toss them with the olive oil, the ground seeds, the chilli & honey & season with lots of sea salt & pepper.
Roast at 220C for 40mins. Stir every 10mins or so to get them evenly caramelised.
Meanwhile, cook the lentils as per your packet. Mine use twice the volume of liquid (water/wine or stock) to the amount of lentils. So for 1 cup lentils, 2 cups of stock... Bring to the boil & simmer for 15-20mins.
When the carrots are done, mix with the lentils, lemon juice, parsley, crumbled feta (if using), and the sun-blushed tomatoes.
With the cheese, it's a meal in itself. Without the cheese it's still great.
It could also be eaten cold as a fantastic salad.
This is a great side dish for some simple white fish, a steamed lemon chicken, or just by itself.. It is best served warm or at room temperature, so would be fantastic picnic fodder.
Takes 45mins. (5mins prep, 40mins in oven.)
RECIPE BELOW:
4 Large Carrots
250g Puy Lentils
1 heaped tsp Cumin seeds (ground in a pestle & mortar)
1 heaped tsp Corriander seeds (ground in a pestle & mortar)
1 Red Chilli (optional), chopped
1 tbs Honey
1 small bunch Parsley, finely chopped
1 Lemon, for juice
200g Feta (optional)
1 handful Sun-blushed tomatoes or homemade Night-Roasted tomatoes!, roughly chopped
2 tbs Olive Oil
This will serve 4 adults as side-dish.
HERE'S HOW:
Peel & roughly chop the carrots into thick chunks.
Toss them with the olive oil, the ground seeds, the chilli & honey & season with lots of sea salt & pepper.
Roast at 220C for 40mins. Stir every 10mins or so to get them evenly caramelised.
Meanwhile, cook the lentils as per your packet. Mine use twice the volume of liquid (water/wine or stock) to the amount of lentils. So for 1 cup lentils, 2 cups of stock... Bring to the boil & simmer for 15-20mins.
When the carrots are done, mix with the lentils, lemon juice, parsley, crumbled feta (if using), and the sun-blushed tomatoes.
With the cheese, it's a meal in itself. Without the cheese it's still great.
It could also be eaten cold as a fantastic salad.
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