Roasted Fennel and Carrot with Lentils

Roasted Fennel and Carrot with LentilsThis is a delicious meal full of goodness. It is a meal to suit all seasons, it is yummy in the summer and warm and comforting in the winter. It is packed with some of my absolute favourite ingredients and therefore also highly nutritious. I soak and sprout my lentils, although this means you have to start thinking about this meal and working on it 4 days before. Soaking and sprouting is a great way to make the lentils more digestible and nourishing for your body, you can see my article on this and with methods on how to soak and sprout.

Roasted Fennel and Carrot with Lentils

Roasted Fennel and Carrot with Lentils

Roasted Fennel and Carrot with lentils

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 4 servings

Ingredients

  • 2 fennel bulbs
  • 20 carrots
  • 8 radishes
  • 2 tbs coconut oil
  • 1 cup uncooked dried beluga black lentils (=3 cups when cooked/ 4 cups when soaked, sprouted and cooked)
  • ½ tsp salt
  • 1 tsp cumin seeds lightly toasted
  • 1 tsp caraway seeds lightly toasted
  • Sauce
  • 1 cup yoghurt
  • ¼ cup tahini
  • 1 tbs lemon juice
  • ¼ tsp salt

Method

  1. If you are going to soak and sprout your lentils then this needs to be done 4 days prior to making this recipe.
  2. Preheat the oven to 400 degrees.
  3. Wash the carrots and remove the head of the carrot, any fatter carrots cut in half (length ways), so the carrots are all similar width. Place the carrots on a baking tray and rub 1 tbs of coconut oil over the carrots. Place in the oven for 40minutes - 1 hour. Turn the carrots every 20 minutes so they evenly crisp up and cook.
  4. Remove the outer shell of the fennel and keep to one side. Cut the fennel into quarters lengthways and cover in 1 tsp of coconut oil. Place on a baking tray and in the oven for 10 minutes.
  5. While the carrots and fennel cook turn to the black lentils. Rinse the black lentils and place in a pot with ½ tsp salt and the outer fennel shell. Add just over 2 cups of water and bring the lentils to a boil. Leave the lentils cooking for 35-45 minutes until the lentils are soft. If there is any remaining water drain the lentils and discard the fennel shell (this was just to add flavor). Add the caraway seeds and cumin seeds.
  6. After the fennel has been in the oven for 10 minutes, wash the radishes remove the stem and stalk and cut in half. Coat them in 1 tsp of coconut oil and place in the oven with the fennel for 30 minutes. Turn the fennel and radishes every 10/15minuts.
  7. Now time to make the yoghurt sauce. Take the yoghurt, tahini, lemon juice and salt and mix together in a bowl.
  8. The vegetables are done when you can easily place a skewer through them and they are nicely crispy.
  9. Time to assemble 4 plates. Place the lentils on the place and then some carrots and the fennel radishes delicately placed over the top of the lentils. Using a spoon spread a dollop of the sauce along the side of the plate.

Roasted Fennel and Carrot with Lentils

Roasted Fennel and Carrot with Lentils

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