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1 Tbsp (15 mL) unsalted butter
2 small shallots, thinly sliced
1 lb (500 g) peeled carrots, sliced into 1/2 inch slices on bias
1 cup (250 mL) vegetable stock
1/2 cup (125 mL) half & half cream
1/2 cup (125 mL) split red lentils
2 tsp (10 mL) honey
1 Tbsp (15 mL) chopped green onions
1 Tbsp (15 mL) chopped fresh dill
to taste, salt and ground black pepper
The split red lentils break down in the sauce, thickening it and making this dish creamy, while naturally gluten-free. Try adding minced ginger and orange zest to amplify the flavours.
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