Braised Carrots with Creamy Lentils & Dill –

Braised Carrots with Creamy Lentils & Dill

  By lentilsorg    

February 15, 2016

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  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 6


  1. Heat butter in a medium size saucepot and sauté shallots until golden. Add carrots and continue to cook for 3 minutes.
  2. Stir in stock, cream, lentils, honey, and dash of salt and pepper. Reduce heat, cover with a lid, and simmer until lentils are cooked and carrots are tender, stirring often, about 10-15 minutes. Stir in onions and dill and season to taste with salt and pepper. Allow to sit for 2-3 minutes, stir again and serve.

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.


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


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium180 mg
Potassium387 mg
Protein6 g
Cholesterol15 mg
Sugar7 g
Total Fat5 g
Saturated Fat3 g
Total Carbohydrates23 g
Dietary Fiber5 g