Lentil dish recipe

Amarante

Sun, Nov 20 2022, 2:33 pm

SWEET-AND-TART SILAN-ROASTED CARROTS WITH LENTILS

Excerpt From: Faith Kramer. “52 Shabbats

Serves 4 as a main course, or 8 as a side dish

Carrots are symbolic in Judaism of asking for prosperity and for our blessings to multiply. Combined with the sweetness of silan or honey, they make an edible wish for a Happy New Year at Rosh Hashanah.

This dish is bursting with color and flavor, honoring the joy of Shabbat, and is a satisfying plant-based main course. The colorful carrots are roasted in a sweet but slightly tart sauce that brings out their richness, and are complemented with lots of robustly spiced lentils. This protein-packed recipe makes a hearty main but is also a lovely side dish, either served together or separately.

FOR THE LENTILS

1 cup green or brown lentils
3 cups Vegetable Broth (page 197) or purchased
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon paprika
½ cup chopped fennel or celery
½ cup chopped onion
1 teaspoon minced garlic
1 teaspoon minced jalapeño, optional
¼ teaspoon salt, plus more if desired

FOR THE CARROTS

2 tablespoons olive oil, plus more for the baking sheet
1 cup silan, honey, or agave syrup
¼ cup water
2 tablespoons fresh lemon juice
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper or paprika
⅛ teaspoon ground cloves
1 pound multicolored carrots, peeled, large carrots cut into thirds
1 teaspoon coarse sea salt
2 tablespoons tahini
2 tablespoons chopped fresh mint or flat-leaf parsley

TO MAKE THE LENTILS

In a large saucepan, stir together the lentils, vegetable broth, black pepper, cumin, and paprika and bring to a simmer over medium heat. Stir in the fennel, onion, garlic, and jalapeño (if using), and return to a simmer. Cover and cook, lowering the heat as needed to maintain a gentle simmer, until the lentils are tender and the liquid is absorbed, 15 to 20 minutes. Add the salt and stir well. Taste and adjust the seasoning, if desired. Remove from the heat, drain any excess liquid, and set aside while you make the carrots.

TO MAKE THE CARROTS

Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Grease the parchment paper with olive oil.

In a wide, flat dish, whisk together the silan, water, olive oil, lemon juice, cumin, cardamom, cayenne, and cloves. Add the carrots and toss until evenly coated.
Place the carrots in a single layer on the prepared baking sheet. Set aside any leftover silan mixture.

Lower the oven temperature to 400°F. Roast the carrots for 40 to 50 minutes, or until tender and browned, tossing in the pan juices every 10 to 15 minutes.

Reheat the lentils, if desired, or keep them at room temperature. Add any leftover silan mixture to the lentils and stir to combine. Transfer the lentils to a large serving dish and top with the roasted carrots. Sprinkle with the coarse salt, drizzle with the tahini, and garnish with the fresh mint.

MAKE IT IN ADVANCE: The lentils and carrots can be cooked up to 3 days ahead. Store the lentils, carrots, and leftover silan mixture separately in airtight containers and refrigerate.