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Close-up of roasted carrots with spiced lentils, topped with fresh parsley and a light tahini drizzle.

Roasted Carrots with Spiced Lentils

A warm, hearty vegan dish where caramelized roasted carrots meet spiced lentils and a creamy tahini drizzle. Simple, wholesome, and full of bold Mediterranean-inspired flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean, Middle Eastern-Inspired
Calories: 320
Ingredients Method

Ingredients
  

  • 8 medium carrots peeled and trimmed
  • 1 cup green or brown lentils rinsed
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • Salt and black pepper to taste
  • 2 tbsp lemon juice
  • 2 tbsp tahini optional for drizzle
  • 2 tbsp chopped parsley or cilantro
  • 2 tbsp roasted pistachios or pumpkin seeds optional

Method
 

  1. Roast the carrots: Preheat oven to 425°F (220°C). Toss carrots with olive oil, salt, pepper, cumin, and paprika. Roast 20–25 minutes, flipping halfway, until tender and caramelized.
  2. Cook the lentils: Meanwhile, simmer lentils in salted water for 15–20 minutes until just tender. Drain and set aside.
  3. Add flavor: Heat a drizzle of olive oil in a pan, add garlic and coriander, and stir for 30 seconds. Add cooked lentils and lemon juice. Toss well.
  4. Assemble: Spoon lentils onto plates, top with roasted carrots, drizzle with tahini, and sprinkle parsley and nuts or seeds.