A lot of the time, I get sad looks from people when they ask what I’m eating for lunch or dinner and I reply “veggies and lentils”. That combo, with a carb thrown in, is one of my favorites! What’s more comforting than a curried lentil dish on a cold winter night?
In the summer, I want something that I can cook outside though! Enter this dish. Also nice if there’s a cap on time, which is why I’m sharing this in the winter.
Thyme Roasted Carrots with Herbed Lentils
1 can green or du puy lentils
10 carrots, peeled
goat feta, crumbled
1 tablespoon hummus
1 tablespoon tatziki (I’ll be sharing dairy free and goat yogurt versions soon!)
milk or olive oil
thyme, oregano, salt, pepper, lemon juice, dill
optional: soft pita
This dish is super easy. I will either roast my carrots in the oven or in the bbq, if it’s the oven I roast at 415 degrees so they caramelize. I just drizzle them with olive oil, season with salt and pepper, and add either dry or fresh thyme. When I have thyme growing at home, I use fresh.
Those take about 30 minutes to finish (this will depend greatly on how fresh your carrots are and what size they are). While those roast, thin out your tatziki with milk or olive oil (if you’re using alternative dairy) to the point where it’d drizzle.
Take your lentils and spice them in a bowl with olive oil, salt, pepper and oregano. In your service bowl, put down halt of a cup (or one cup if you’re hungry) of the mixture. Add 1/4 cup hummus, one ounce of feta, 2 roasted carrots, a drizzling of your thinned tatziki mix. Top with fresh or dehydrated dill and a pita if you can have grains. Enjoy!
