Moroccan Lentils & Roasted Carrots (Vegan, High-protein, Oil-free)
Moroccan Lentils & Roasted Carrots is a healthy, fast, frugal and high-protein meal that is naturally gluten-free, vegan and grain-free!
Servings: 3 servings
Ingredients
- 4 cups water
- 1 cup red lentils
- 4 cloves garlic unpeeled
- 1.5 teaspoons ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoons freshly cracked pepper
- 4 medium carrots peeled, cut into 1/4-inch thick batons or slices
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon smoked paprika
- Optional: fresh cilantro mint or parsely leaves
Instructions
- Preheat oven to 400F (200C). Line a large, rimmed baking sheet with parchment paper.
- Lentils: In a medium saucepan set over medium-high heat, bring the water to a boil. Add the lentils, garlic, turmeric, salt and pepper. Reduce heat to low and simmer about 25 minutes, stirring occasionally, until lentils are broken down (like a thick soup. Cook a few minutes longer, if needed).
- Remove garlic from lentils; squeeze out the soft garlic on a cutting board. Finely chop garlic and stir back into lentils.
- Carrots:While lentils cook, place carrots on prepared baking sheet. Spritz with water and sprinkle with cinnamon & paprika. Season with salt and pepper. Toss to coat.
- Dry-roast in preheated oven for 18 to 20 minutes until tender and browned at edges.
- Divide lentils between bowls and top each with an equal amount of roasted carrots. Sprinkle with fresh herbs, if using.
Notes
Storage: Store the cooled lentils and carrots in airtight containers in the refrigerator for up to 3 days.
Spices: An equal amount of chili powder or ground cumin can be used in place of the smoked paprika. An equal amount of curry powder can be used in place of the turmeric.
Nutrition
Serving: 1/3 of total recipe | Calories: 296kcal | Carbohydrates: 53.9g | Protein: 18g | Fat: 1.1g | Saturated Fat: 0.1g | Sodium: 429mg | Fiber: 20g | Sugar: 7.9g