Warm lentils and roasted carrots with arugula, parsley, lemon, and a spoonful of yogurt.
By james
Servings
2
0.5 cup Green or brown lentils, dried
3 pieces Carrots
1.5 tbsp Olive oil
0.5 tsp Ground cumin
0.5 tsp Salt
0.25 tsp Black pepper
1 clove Garlic
1 piece Bay leaf
1 piece Lemon
1 tsp Dijon mustard
0.25 cup Fresh flat-leaf parsley
2 cup Arugula
4 tbsp Plain Greek yogurt
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Roast Carrots
1. Heat the oven to 220°C (425°F). Peel the carrots and cut them into thin batons or half-moons. Toss on a baking sheet with half of the olive oil, the cumin, half of the salt and the black pepper.
2. Roast for 20 to 25 minutes, turning once, until tender and caramelized at the edges.
Cook Lentils
3. Meanwhile, rinse the lentils and place in a saucepan with the bay leaf, the whole garlic clove (lightly crushed) and enough water to cover by 5 cm (2 in). Bring to a boil, then simmer gently for 20 to 25 minutes until tender but still holding their shape.
0.5 cup Green or brown lentils, dried,
1 clove Garlic,
1 piece Bay leaf
4. Drain the lentils well and discard the bay leaf and garlic clove.
Dress and Assemble
5. Whisk the juice of half the lemon, the zest of the lemon, the Dijon mustard, the remaining olive oil and the remaining salt. Toss the warm lentils in the dressing along with chopped parsley.
6. Divide the arugula between two bowls, top with the warm herbed lentils and roasted carrots, and finish with a spoonful of Greek yogurt on each. Squeeze over a little more lemon juice from the remaining half and serve immediately.
By james
