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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. baby carrots (real, or other small carrots, preferably mixed colors, scrubbed if organic, peeled if not)
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. ground cumin
- kosher salt
- freshly ground black pepper
- 1/2 cup herbs (tender fresh leaves, such as cilantro, dill, tarragon, mint, and/or basil, roughly chopped, plus more for garnish)
- 1/4 cup pitted Medjool dates (finely sliced, dried figs, or prunes)
- 1 lb. black beluga lentils (dried, or french green lentils)
- kosher salt
- freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 onion (large, quartered lengthwise, peeled, and thinly sliced crosswise)
- 1 Tbsp. minced garlic (about 2 large cloves)
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 3 Tbsp. fresh lemon juice
- 1 cup fresh cilantro leaves (roughly chopped)
- plain yogurt (for serving, optional)
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