Roasted Carrots With Black Lentils and Green Harissa

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This is simply a knife-and-fork dish, bully for peculiar occasions arsenic good arsenic weeknight dining, with earthy lentils, saccharine and creamy carrots and bright, tangy harissa. The condiment is thing of a transverse betwixt salsa verde and the classical Tunisian blistery sauce, which is traditionally red.

The lentils and carrots tin beryllium refrigerated for up to 1 week. The harissa tin beryllium refrigerated for up to 3 days.

Ingredients

For the lentils

1 tablespoonful olive oil
1/2 cupful minced onion
1 tablespoonful minced garlic
3 cups no-salt-added rootlike broth, preferably homemade (see related recipe)
2 cups dried achromatic lentils, picked done and rinsed

For the carrots

2 pounds jumbo carrots, scrubbed well
2 tablespoons olive oil
1 1/2 teaspoons crushed cumin
1 1/2 teaspoons saccharine paprika
1/2 spoon crushed allspice
1 spoon airy brownish sugar
1/4 spoon crushed ginger
1/2 spoon oversea salt
1/2 spoon freshly crushed achromatic pepper

For the harissa

2 cups loosely packed cilantro leaves
1 cupful chopped onion
2 cloves garlic
2 jalapeño peppers, stemmed, seeded and coarsely chopped
2 tablespoons olive oil
2 tablespoons unseasoned atom vino vinegar
1 spoon crushed coriander
1 spoon crushed cumin
1 spoon granulated sugar
Sea salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
410
Fat
13 g
Saturated Fat
2 g
Carbohydrates
61 g
Sodium
370 mg
Protein
16 g
Fiber
15 g
Sugar
14 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 "Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking," by Rich Landau and Kate Jacoby (The Experiment, 2013).

Tested by Rich Landau, Kate Jacoby and Joe Yonan.

Published October 1, 2013

Updated March 14, 2026