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Puy lentils with roasted baby top carrots & mint
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2 x 150g packs No.1 Baby Topped Rainbow Carrots, halved lengthways or left whole if small
½ tsp cumin seeds
½ tsp fennel seeds
3 tbsp olive oil
2 tbsp Bart Harissa Paste
½ x 20g pack tarragon, leaves chopped
¼ x 25g pack Cooks’ Ingredients Mint, leaves chopped
½ lemon, finely grated zest and juice
1 clove garlic, finely chopped
250g pack Merchant Gourmet Puy Lentils
4 salad onions, finely sliced
1. Preheat the oven to 200°C, gas mark 6. In a roasting tin toss together the carrots, cumin, fennel and 2 tbsp olive oil. Season and roast for 20 minutes until tender and starting to go golden.
2. Meanwhile, mix together the harissa, herbs, lemon zest and juice, garlic and remaining olive oil, then season to make a dressing.
3. Tip the lentils into the roasting tin, then return to the oven for 3-4 minutes to warm through. Carefully mix in the dressing, then fold through the salad onions and watercress. Serve as a salad or alongside grilled meat or fish.
Typical values per serving:
2 of your 5 a day; low in saturated fat; high in fibre.
This recipe was first published in September 2020.