Whole Roasted Carrots with Black Lentils & Green Harissa | Chef Richard Landau

green harissa

🥗Healthier: homemade harissa

💰Cheaper: salsa verde

Salsa verde is more accessible and can provide a similar flavor profile.

black lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green and brown lentils are often less expensive and widely available.

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta cheese

Ricotta is generally less expensive and can mimic the creaminess.

Start by preparing the black beluga lentils as they take longer to cook.

Dice a fresh red onion and heat olive oil in a skillet until hot.

Add the diced onion to the hot oil and sauté until translucent.

Add chopped garlic to the skillet after a couple of minutes to prevent burning.

Stir in spices including paprika, cumin, and coriander, and toast them in the oil.

Add the black lentils to the skillet and coat them with the aromatic mixture.

Pour in vegetable stock and bring to a simmer, cooking for about 15-16 minutes until lentils are tender.

Prepare the whole carrots by coating them with olive oil and spices, aiming for a well-coated, almost blackened appearance.

Roast the whole carrots in the oven until tender, as a simpler version compared to the restaurant's three-step process.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens