Roasted Carrots with Herbed Lentils and Carrot Top Salad
INGREDIENTS
2 bunches carrots with tops
2 tbs olive oil
salt and pepper
1/4 cup feta
2 tbs dukkah
HERBED LENTILS
1 cup lentils
3 cups water
3 tsp salt
1/4 onion
2 bay leaves
2 garlic cloves, smashed
1 shallot, minced
12 leaves basil
12 leaves parsley
12 leaves cilantro
6 leaves sorrel
1 lemon, zest only
1/2 lemon, juiced
3 tbs olive oil
salt and pepper
DIRECTIONS
pre-heat oven to 375°F
I. clean carrots and remove the leaves. reserve them for the salad and compost the stems
II. toss carrots in olive oil and season to taste with salt and pepper
III. roast carrots for 15 minutes or until knife tender
IV. to make the lentils, place dried lentils, onion, garlic, bay leafs, salt and water into a pot and bring to a boil. reduce to a simmer and cook for 12 minutes or until cooked through
V. while the lentils are cooking, mince the basil, parsley, cilantro, sorrel, shallot, and place into a bowl with lemon zest, juice, and olive oil. season to taste with salt and pepper. stir mixture into lentils.
VI. toss the carrots leaves with the feta
VII. to serve, place lentils into a serving bowl, place carrots along side them and garnish with carrot top salad and dukkah
