Lentil & Roasted Carrot Bowl with Harissa Yogurt
Here’s a full, detailed recipe for a delicious Lentil & Roasted Carrot Bowl with Harissa Yogurt — a vibrant, hearty, and healthy Mediterranean-inspired meal.
Total time
Servings: 4
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Vegan-friendly option included
Ingredients
For the roasted carrots
5–6 medium carrots, peeled and halved lengthwise
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
For the lentils:
1 cup dry green or brown lentils, rinsed
3 cups water or vegetable broth
1 bay leaf (optional)
Salt, to taste
1 tbsp olive oil
1 garlic clove, minced
Juice of 1/2 lemon
Handful chopped parsley or cilantro
For the harissa yogurt:
1/2 cup plain Greek yogurt (or plant-based yogurt)
1–2 tsp harissa paste (adjust for spice)
Juice of 1/2 lemon
Pinch of salt
Toppings (optional but great):
Toasted pumpkin seeds or pine nuts
Crumbled feta
Fresh herbs (mint, cilantro, or dill)
Pomegranate seeds
Warm pita or flatbread on the side
Instructions
1. Roast the carrots:
Preheat oven to 400°F (200°C).
Toss carrots with olive oil, cumin, smoked paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping once, until tender and golden.
2. Cook the lentils:
In a medium pot, combine lentils and water or broth. Add bay leaf if using.
Bring to a boil, reduce to simmer, and cook for 20–25 minutes until tender but not mushy.
Drain any excess water. Stir in olive oil, minced garlic, lemon juice, salt, and chopped herbs.
3. Make the harissa yogurt:
Mix yogurt, harissa paste, lemon juice, and salt in a small bowl until smooth. Taste and adjust heat or acidity as preferred
4. Assemble the bowls:
Spoon lentils into bowls, top with roasted carrots.
Add a dollop of harrisa yogurt.
Garnish with seeds, herbs, feta, or pomegranate if using. Serve warm or at room temperature.
Nutrition information
Calories: 390
Protein: 17g
Fat: 18g
Carbs: 40g
Fiber: 10g
Sugar: 6g