Roasted Carrots with Lemon Yogurt & Lentils

Roasted Carrots with Lemon Yogurt & Lentils

INGREDIENTS

• Carrots

• Yogurt

• Lentils

• Green Garlic

• Lemon or Vinegar

• Spinach

DIRECTIONS

Clean and slice green garlic on the bias, saute with a bit of olive oil and butter. Add lentils and add chicken stock cooking them in a 2:1 ratio. Cover, bringing them to a boil, then drop to a simmer until cooked through. Season to taste with salt and pepper. I often add a little more olive oil for and a splash of vinegar or lemon juice.  

Toss the lentils with the spinach so it wilts it a little. 

Add some toasted nuts if you have them and you like them. I like this dish with salty toasted walnuts or almonds.  

Peel and chop carrots. Peel and wedge onion (½” wedges). Toss carrots and onion together with olive oil, salt and pepper and roast at 400 til tender and browned. You can also wing this on the stovetop in a skillet over medium to high heat - caramelizing them a bit as you go. 

Mix zest and juice of one lemon and one clove of grated raw garlic with 1. cup thick plain yogurt or labneh - season with salt and pepper. Add a grated cucumber if you have one and are feeling fancy, or feta if you have it. 

Serve over lentils and spinach with dill or parsley or cilantro or all three - add a sliced chile if you like a little spice. I know I do. :)