Honey-Roasted Carrots & Beluga Lentils
Description
A warm, earthy bowl that balances sweet caramelized carrots with rich, peppery beluga lentils. Great as a main or hearty side dish.
Time
Prep time: 10–15 minutes
Cook time: 35–40 minutes
Total time: ~50 minutes
Ingredients
For the roasted carrots
500 g Carrot (halved or cut into batons)
2 tbsp honey
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 tsp lemon juice (optional, for brightness)
For the beluga lentils
1 cup Lentil (beluga or black lentils)
3 cups water or vegetable stock
1 bay leaf
1 garlic clove (optional)
Salt to taste
Optional toppings
Fresh parsley or coriander
Crumbled feta
Toasted nuts (almonds or walnuts)
Yogurt or tahini drizzle
Instructions
1. Cook the lentils
Rinse lentils thoroughly.
Add to a pot with water/stock, bay leaf, and garlic.
Simmer for 20–25 minutes until tender but not mushy.
Drain excess liquid, season with salt, and set aside.
2. Roast the carrots
Preheat oven to 200°C (400°F).
Toss carrots with honey, olive oil, paprika, salt, and pepper.
Spread on a baking tray in a single layer.
Roast for 25–30 minutes, turning halfway, until caramelized and tender.
3. Assemble the bowl
Spoon warm lentils into a bowl.
Top with roasted carrots.
Add optional toppings like herbs, feta, or nuts.
Finish with a squeeze of lemon or drizzle of tahini/yogurt.
Tips
For deeper flavor, add a pinch of cumin or cinnamon to the carrots.
Let lentils rest for 5 minutes after cooking—they absorb seasoning better.
Roasting time may vary depending on carrot thickness.
FAQs
Can I use other lentils?
Yes—green or puy lentils work, but beluga gives the best texture.
Can I make it vegan?
Yes, just skip feta and use maple syrup instead of honey.
Can I meal prep this?
Absolutely—keeps well in the fridge for 3–4 days.
Nutrition (approx per serving)
Calories: 320–380 kcal
Protein: 14–18 g
Carbs: 50–55 g
Fat: 8–12 g
Fiber: 12–15 g