Whole Roasted Carrots with Black Lentils and Green Harissa

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Whole Roasted Carrots with Black Lentils and Green Harissa Recipe
Photo: Jason Varney


The green harissa, Landau and Jacoby's take on ­classic Tunisian hot sauce, adds balancing tang.
Serves 6 (serving size: about 5 ounces carrots, about 1 cup lentils, and about 3 tablespoons harissa)


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5 tablespoons olive oil, divided
1 1/2 cups chopped onion, divided
1 tablespoon minced fresh garlic
2 cups uncooked black lentils, rinsed
2 tablespoons plus 2 teaspoons Cajun seasoning, divided
2 pounds large carrots
2 cups cilantro leaves
2 tablespoons rice wine vinegar
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
2 garlic cloves
2 jalapeño peppers, seeded


Hands-on: 20 Minutes
Total: 50 Minutes

1. Preheat oven to 400°.

2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add 1/2 cup onion and minced garlic; sauté 5 minutes or until golden. Add stock, lentils, and 2 teaspoons Cajun seasoning; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until lentils are tender.

3. Combine carrots, 2 tablespoons oil, and remaining 2 tablespoons Cajun seasoning, tossing well to coat. Arrange carrot mixture in a single layer on a baking sheet. Bake at 400° for 30 minutes or until tender.

4. Combine remaining 1 cup onion, remaining oil, cilantro, and remaining ingredients in a blender; process until smooth.

5. Place lentils on a serving dish; arrange carrots on top. Serve with harissa.

Created date

January 2014

Nutritional Information

Calories 427
Fat 12.1 g
Satfat 1.7 g
Monofat 8.4 g
Polyfat 1.5 g
Protein 21.4 g
Carbohydrate 63.6 g
Fiber 14.1 g
Cholesterol 0.0 mg
Iron 6.6 mg
Sodium 504 mg
Calcium 72 mg