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Roasted carrot and lentil bowl topped with greens and spices

Roasted Carrot & Lentil Bowl

A delightful and nutritious dish combining sweet roasted carrots with hearty lentils, all drizzled with a creamy tahini dressing, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces carrots Peeled and chopped into bite-sized pieces.
  • 1 cup lentils Cooked according to package instructions.
For the Tahini Dressing
  • 1/4 cup tahini Creamy consistency.
  • 1 tablespoon lemon juice
  • 2 cloves garlic Minced.
  • Water To achieve desired dressing consistency.
Spices and Oil
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
Garnish
  • Fresh parsley for garnish Chopped.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Peel and chop the carrots into bite-sized pieces.
  3. Toss the carrots with olive oil, cumin, salt, and pepper.
  4. Spread the carrots on a baking sheet and roast for about 25-30 minutes until tender.
Lentil Cooking
  1. In a pot, cook the lentils according to package instructions until tender.
  2. Drain the lentils and set them aside.
Tahini Dressing
  1. In a bowl, mix tahini, lemon juice, minced garlic, and a bit of water to create a creamy dressing.
Assembly
  1. In a serving bowl, combine the roasted carrots and lentils.
  2. Drizzle with the tahini dressing and garnish with fresh parsley.
  3. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving. Consider adding quinoa or brown rice for a heartier meal.
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