Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 8

The green harissa, Landau and Jacoby's take on ­classic Tunisian hot sauce, adds balancing tang.

Richard Landau
Recipe by Cooking Light March 2014

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Credit: Jason Varney

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Serves 6 (serving size: about 5 ounces carrots, about 1 cup lentils, and about 3 tablespoons harissa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

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

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

427 calories; fat 12.1g; saturated fat 1.7g; mono fat 8.4g; poly fat 1.5g; protein 21.4g; carbohydrates 63.6g; fiber 14.1g; iron 6.6mg; sodium 504mg; calcium 72mg.
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