Roasted Carrots and Lentils

There’s something about hearty food when it comes to the fall. With notes of cinnamon, cumin, and coriander, this recipe boasts more exotic flavors and spices. It a great way to embrace comfort foods and coziness, while still remaining healthy. (We love the addition of turmeric to this recipe for all of it’s health benefits. Before tossing carrots, make sure to put on a pair of gloves so your skin stays clear of yellow dye.) Placed on a large platter, this dish is visually impressive and stretches any food budget for gatherings.

Keep reading for the full recipe after the jump!

Roasted Carrots and Lentils


  • 2 lb lentils
  • 3 C water
  • 2 lb organic mixed carrots (we love using tri-color blend)
  • 1 C organic whole milk yogurt
  • 3 T organic extra virgin olive oil
  • 1 T turmeric
  • 2 T ground coriander
  • 2 T cumin
  • 2 T cinnamon
  • 1/2 C cilantro
  • 1 small yellow onion, cut into thin rounds
  • 3 garlic cloves, minced
  • torn fresh herbs to garnish, basil, mint, parsley, or cilantro
  • Salt and pepper, to taste


Preheat oven to 425 degrees F.

In a medium saucepan place lentils. Cover with cold water by 2 inches. Bring to boil. Once water has come to a boil, reduce heat to medium high. Cook lentils for 25-30 minutes or until slightly firm.

Meanwhile, using cold water rinse carrots. If carrots are organic you can eat the peel. If carrots aren’t organic, peel the skin and trim off the top and bottom. Dry thoroughly with a clean dish towel. Place in a large bowl and turmeric and 1 T of each: coriander, cumin, cinnamon, salt and pepper. Drizzle organic olive oil and toss with spices. Place on a cookie sheet lined with aluminum foil and place in the oven for 25-30 minutes.

Once lentils are cooked, reserve 1/2 C of cooking liquid and place to the side. Drain water off of lentils. In a large skillet, add a drizzle of olive oil and bring to medium high heat. Add thin rounds of onion. Cook until caramelized, around 10 minutes. Add 3 minced cloves of garlic and stir. Pour in 1 T of coriander, cumin, and cinnamon. Stir to toast the spices and deepen their flavor. Add the lentils and cooking liquid, stirring often. Bring back to temperature. Add cilantro, salt and pepper.

To serve: Place lentils on a large platter. Place carrots on top of the bed of lentils. Add a cup of whole milk yogurt. Top with torn fresh herbs. (We chose a combination of cilantro, mint, and basil.) Finish with a drizzle of extra virgin olive oil and freshly ground black pepper.)

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