Avatar photo

Recipe by

Lentils.org

View All

Hot Honey Roasted Carrots & Lentils

Prep Time: 20 Minutes

Total Time: 45 Minutes

Servings: 10

Avatar photo

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

  • Glaze
  • ⅓ cup (75 mL) honey
  • ¼ cup (60 mL) lemon juice
  • 2 Tbsp (30 mL) olive oil
  • 2 Tbsp (30 mL) hot sauce
  • 1 Tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) smoked paprika
  • ½ tsp (2 mL) cumin
  • ½ tsp (2 mL) salt
  • Roasted Carrots & Lentils
  • 6 cups (1.5 L) carrots, bias cut
  • 3 Tbsp (45 mL) olive oil, divided
  • 1 tsp (5 mL) salt, divided
  • ½ tsp (2 mL) pepper
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 1 cup (250 mL) red onion, thinly sliced
  • ½ cup (125 mL) crumbled Feta cheese
  • ½ cup (125 mL) toasted pumpkin seeds
  • ½ cup (125 mL) parsley, chopped

Directions

  1. Preheat oven to 425°F (220°C).
  2. To prepare the glaze: In a small bowl, combine honey, lemon juice, oil, hot sauce, Dijon, paprika, cumin, and salt. Whisk until thoroughly combined and set aside.
  3. Toss carrots with 2 Tbsp (30 mL) oil, salt, and pepper.
  4. Spread carrots evenly onto parchment-lined sheet pans and roast for 20–25 minutes until caramelized and tender.
  5. Heat remaining 1 Tbsp (15 mL) oil in a large sauté pan over medium heat. Add onion and sauté for 2–3 minutes until softened. Add lentils and half of the hot honey glaze. Cook for 3–4 minutes until heated through.
  6. Add roasted carrots and remaining hot honey glaze. Gently toss until carrots and lentils are evenly coated.
  7. Transfer to a half hotel pan and hold hot for service.
  8. Immediately before service, finish with Feta, pumpkin seeds, and parsley.
www.lentils.org