Spice-Roasted Carrots with Lentils

TODAY
21Ingredients
70Minutes

Ingredients

US|METRIC
  • 3 pounds baby carrots (real, or other small carrots, preferably mixed colors, scrubbed if organic, peeled if not)
  • 3 tablespoons virgin olive oil (extra-)
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup leaves (tender fresh herb, 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 pound black beluga lentils (dried, or french green lentils)
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup virgin olive oil (extra-)
  • 1 onion (large, quartered lengthwise, peeled, and thinly sliced crosswise)
  • 1 tablespoon minced garlic (about 2 large cloves)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons fresh lemon juice
  • 1 cup cilantro leaves (fresh, roughly chopped)
  • plain yogurt (for serving, optional)
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