Roasted carrot & fennel with beluga lentils
Ingredients
- 500 grams of fennel, about 2 bulbs
- 500 grams (multicolored) carrots
- 2 medium red onions
- 250 ml greek-style yogurt
- zest of 1 lemon (organic, unwaxed)
- 225 grams beluga lentils (du puy or French lentils are also fine)
- handful of mint, parsley or cilantro
- 6 tablespoons olive oil
- 1-4 teaspoons harissa paste
- 2 tablespoons lemon juice
- 1/2 tablespoon maple syrup
- salt
- pepper
Story
Allergens
For 4 persons:
Preheat oven to 200°C. Scrub carrots well and slice them in half lengthwise. Wash fennel and slice lengthwise into thin sections, you don’t have to take of the stem. Peel and slice the red onions into eights. Place carrots on a baking sheet and rub with a little olive oil. Place fennel and red onion on a separate baking sheet and also rub it with a little olive oil. Place in the oven to roast for 25-35 minutes until tender and charred around the edges (if one of the veggies is already done, take those out of the oven). Remove from oven and season with salt and pepper.
While the vegetables are roasting, cook the lentils. Wash lentils well, drain and rinse until water runs clear. Place in medium saucepan and cover with plenty of water. Bring to a boil, reduce to simmer and cook covered for about 15 minutes (or as stated on the package). Add about a half teaspoon of salt, stir and continue to simmer covered, until the lentils are tender, about 5 more minutes. Drain and rinse. Stir in some olive oil and season with salt and pepper to taste.
Start with 1 or 2 teaspoons of harissa paste (add more if you like it spicier), 4 tbsp olive oil, 2 tablespoons of fresh lemon juice, the maple syrup and a pinch of seasalt. Add more of any of the ingredients to suit your taste. Add the dressing to the roasted vegetables and fold to coat well.
Combine the zest of 1 lemon and the yogurt.
To assemble, divide a bit of yogurt and lentils among four plates. Pile the vegetables on top, sprinkle with flaky salt, parsley (or mint or cilantro), and drizzle any remaining dressing on top.
