Roasted carrots with fennel and beluga lentils
This delicious recipe features roasted carrots with fennel and beluga lentils. It’s served on top of a delicious yogurt mix and add some spicy harissa dressing and it’s a perfect vegetarian meal.
Roasted carrots with fennel
This delicious recipe is from Sarah Britton from My New Roots and when I saw the images in – I believe – a cookbook by her hand, I just had to make it. It looked so good and it did definitely not disappoint. Since the vegetables need to be roasted, this roasted carrots with fennel dish does take a bit longer to prepare but it’s worth it.
What can you find in this post?
Due to the harissa it has a bit of a Middle Eastern vibe to it. I love roasting carrots anyway as it brings out the natural sweetness of this lovely vegetable anyway. I previously made this delicious version of roasted carrots with goat cheese.
Making the dish
For making the dish you start by roasting the carrots and the fennel together with the onions. Keep in mind that the carrots will need the longest in the oven so keep an eye on things. I do place them all together in the oven but I use different baking trays for the separate vegetables. So one tray for the carrots and one for the onions and fennel.
Depending on how thick you slice the vegetables they might be done sooner. It’s nice if the edges are slightly burned but don’t let them get too dark. If you have particularly thick carrots you might have to slice them either in half or in quarters lengthwise.
While the vegetables are roasting it is time to make the yogurt dressing and the harissa dressing. The yoghurt dressing is super easy and just needs lime or lemon and some pepper and salt. Cook the beluga lentils while you’re waiting for the veggies to roast.
Why are these lentils called beluga lentils?
The reason why beluga lentils have this fancy name is because they actually resemble the look of beluga caviar. To be honest I have never seen the actual caviar but I can imagine they do look alike with the shiny black beans.
Finishing the roasted carrots with fennel
Now the roasted carrots with fennel need to be finished and a big part of this is also the harissa dressing which gives it a lovely spicy finish. Once the vegetables are roasted you add a bit of the dressing to them and shake it around. You start the plate by adding some of the yoghurt dressing. Arrange the vegetables on top and sprinkle the beluga lentils over it. Add the fresh mint and sprinkle some extra harissa dressing over the dish.
Roasted carrots with fennel and black lentils
- 500 gr carrots
- 500 gr fennel
- 2 red onions
- 1 tbsp coconut oil
- 1 tbsp olive oil
- pinch of sea salt
- 225 gr black lentils beluga lentils
- ½ tsp sea salt
- 1 tbsp olive oil
- fresh mint
- 250 ml Greek Yogurt
- zest of 1 lime
- 60 ml olive oil
- 1-4 tsp harissa
- 2 tbsp lemon juice
- ½ tbsp maple syrup
- Preheat the oven to 200˚C. Brush the carrots clean and cut in half lengthwise. Wash the fennel and cut into thin slices lengthwise as well. Peel and cut the onion into 8 quarters.
- Spread the carrots out on a baking tray and rub with a little coconut oil. Do the same with the fennel and the onion on another tray. Place in the oven to roast for about 25-35 minutes until soft and slightly burned around the edges. The carrots maybe need a shorter time so keep an eye on things. Remove from the oven and season with salt and pepper.
- Cook the lentils while the veggies are roasting. Wash them well and rinse until the water runs clear. Place into a saucepan and cook for about 15 minutes. Add 1/2 tsp of salt at the end, stir and cook for a further 5 minutes or until soft. Drain and rinse. Stir a little olive oil through them and salt and pepper to taste.
- For the dressing place the ingredients together and mix. Start with 1 tsp of harissa and ad more if you like spicy. It needs to be spicy but not inedible!
- Add the roasted vegetables to the dressing and shake until it is all covered.
- Combine the lime with the yogurt and add pepper and salt to taste
- To bring it all together you divide the yogurt over four plates and add the lentils. Stack the vegetables on top, sprinkle with salt, mint and drizzle any remaining dressing over it.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.