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Maple-roasted carrots and lentils recipe
Maple-roasted carrots and lentils recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delicious maple-roasted carrots with pomegranate molasses and cumin, a flavorful and nutritious vegetarian meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 2 celery sticks, finely chopped
  • 1 red onion, finely chopped, plus 1, extra, cut into wedges
  • 5.00 gm ground cumin, plus 1 tbsp, extra
  • 200g (1 cup) French style lentils, rinsed, drained
  • 500ml (2 cups) Salt Reduced Stock Vegetable
  • 2 tsp pomegranate molasses, plus extra, to drizzle
  • 2 bunches baby carrots, peeled, trimmed
  • 13.60 gm pure maple syrup
  • Fresh continental parsley leaves to serve
  • Fresh mint leaves to serve
Instructions:
  • Preheat your oven to 190°C (170°C fan forced) and line a baking tray with baking paper.
  • In a large flameproof casserole dish, heat half of the oil over medium heat. Sauté the celery and onion for 5-6 minutes until softened. Stir in garlic, cumin, and coriander for 1 minute until fragrant. Mix in lentils, then pour in stock and molasses. Bring to a boil, cover, and bake for 40 minutes until lentils are tender.
  • In a large bowl, mix together the carrot, maple syrup, extra cumin, and remaining oil until well combined. Transfer the mixture to the prepared baking tray and arrange in a single layer. Sprinkle the extra onion over the top. Roast in the oven for 35-40 minutes, or until the carrots are golden and tender.
  • Spread the carrot mixture over the lentil mixture, then sprinkle with fresh parsley and mint. Finish by drizzling some extra pomegranate molasses before serving.

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