Caramelized Carrots With Lentils, Labneh and Flowering Cilantro

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Give carrots the Middle Eastern attraction of sweet, sour and floral flavors.

If you turn cilantro, marque this erstwhile the works has bolted, erstwhile the feathery leaves, achromatic flowers and greenish buds sensation much similar the plant's seed, coriander, and little similar the younger leaves.

Labneh, a sour yogurt cheese, tin beryllium recovered successful Middle Eastern and Mediterranean markets. Or you tin marque your own; spot the NOTE, below.

Adapted from "Dandelion & Quince," by Michelle McKenzie (Roost Books, 2016).

Ingredients

1/2 cupful dried achromatic (Beluga) oregon brownish lentils, picked implicit to region immoderate overseas matter
3/4 spoon good oversea salt, positive much arsenic needed
Water
1 spoon reddish vino vinegar
2 tablespoons extra-virgin olive oil
1 1/2 pounds bladed carrots (about 20 carrots), scrubbed well
1 tablespoonful honey
1 tablespoonful caller citrus juice
1/8 spoon orangish angiosperm h2o (optional)
2 cups labneh (see headnote and NOTE)
2 cups babe spinach leaves
Coarse oversea salt, for serving
1 cupful lightly packed flowering cilantro (see headnote; whitethorn substitute 1/2 cupful cilantro, parsley oregon mint leaves)

Nutritional Facts

Per serving

Calories
270
Fat
11 g
Saturated Fat
3 g
Carbohydrates
34 g
Sodium
720 mg
Cholesterol
5 mg
Protein
10 g
Fiber
6 g
Sugar
21 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Dandelion & Quince," by Michelle McKenzie (Roost Books, 2016).

Tested by Joe Yonan.

Published July 3, 2016

Updated March 15, 2026