SPICE-ROASTED CARROTS AND LENTILS

VEGAN friendly recipe
•For the CARROTS•
•3 pounds real baby carrots or other small carrots, scrubbed if organic, peeled if not
•3 tablespoons extra-virgin olive oil
•1 teaspoon ground coriander
1 teaspoon Turmeric •1 teaspoon paprika
•1 teaspoon ground cumin
•Kosher salt and freshly ground black pepper
•1/2 cup tender fresh herb leaves, such as cilantro, parsley, dill, tarragon, and/or basil, roughly chopped
•1/4 cup finely sliced pitted dates, dried figs, or prunes{ opt } (I didn’t used this time)
•For the LENTILS•
•1 pound dried black beluga lentils or french green lentils
•Kosher salt and freshly ground black pepper
•1/4 cup extra-virgin olive oil
• 1 large onion, chopped •1 tablespoon minced garlic (about 2 large cloves)
•1 teaspoon ground coriander
•1 teaspoon ground cumin
•1/2 Teaspoon nutmeg • 1 teaspoon Turmeric • 1/ 2 teaspoon ground cinnamon(opt) •3 tablespoons fresh lemon juice
•1 cup fresh cilantro or parsley leaves, chopped
••Preparation
•For the carrots:
Preheat the oven to 425°F.
In a large bowl, toss the carrots with the olive oil, coriander, Turmeric, paprika, and cumin, and season generously with salt and pepper. Spread the carrots out on the baking sheets.
•Roast the carrots for 20 to 30 minutes, until the carrots are nicely browned and tender. Let the carrots cool slightly, then toss with the herbs and dates.
•For the lentils:
Meanwhile, in a medium saucepan, cover the lentils with water by 2 inches and bring to a boil. Simmer until tender, 20 to 25 minutes. Drain the lentils, reserving ½ cup of the cooking liquid; season with salt. •In a deep skillet, heat the olive oil over medium heat. Add the onion and season generously with salt. Cook, stirring frequently until lightly browned, about 15 minutes. Add the garlic, and all the spices 👆🏼and cook until fragrant, about 1 minute. Add the lentils and reserved cooking liquid, and cook until heated through, 2 to 3 minutes.Stir in the lemon juice and the cilantro or parsley.
•Arrange the lentils on a platter and top with the carrots. Garnish with more herb leaves , and serve warm or at room temperature.