Turmeric Roasted Carrots on Soft Black Lentils

The night before - remember to soak your lentils!


  • 6 - 8 small to medium carrots, scrubbed (if your carrots are larger, cut them in half lenghtwise)

  • 3 tablespoons olive oil

  • 1 tablespoon finely grated fresh turmeric or 1/2 teaspoon ground turmeric

  • 2 teaspoons cumin seeds, crushed

  • Maldon salt

  • Freshly ground black pepper

  • 1 cup black lentils, soaked overnight

  • 1 bay leaf

  • 1 garlic clove, peeled

  • 3 cups greens such as watercress, or wild arugula

  • 1 tablespoon lemon juice


1.     Preheat the oven to 450°F/230°C

2.     Line a baking tray with parchment paper.

3.     Combine the olive oil, turmeric, cumin and a pinch of salt and freshly ground black pepper.  Pour over the carrots and make sure they are all coated.  Pour onto the paper-lined tray.

4.     Roast for around 20 - 25 minutes, shaking the pan occasionally.  The carrots should be browned and tender but not totally soft.

5.     Meanwhile, rinse the lentils, place in a pan with the bay leaf and garlic clove.  Cover with fresh filtered water, around an inch above the lentil level.  Simmer gently for around 20 - 30 minutes, until soft.  Drain any remaining water, if any, and place the lentils in a bowl, dressing liberally with olive oil, Maldon salt and freshly ground black pepper.

6.     Gently combine the greens and lentils in a large bowl.  Place onto a large platter, add the carrots, scraping any remaining cooking oil over the top.


Leela Le NouryComment