Roasted lentils and carrots with marinated onions

This bowl of roasted lentils and carrots are served with marinated onions and a smear of creamy garlic chive tahini sauce. Great to meal prep for meals through the week.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425F and line two sheet pans with parchment paper. While the oven is heating up, add the onions, parsley, lemon, vinegar, syrup, oil and a generous pinch of salt to a bowl. Stir well to evenly coat then place in the fridge.

Step 2

To one baking tray add the carrots, coriander, cumin, garam masala, oil and a generous pinch of salt. Toss to evenly coat then place the carrots cut side down on the tray. Bake in the oven on the bottom rack for 15-18 minutes. Flip then bake again for 10-15 minutes until slightly charred. Once cooked, add half the marinated onions to the tray of carrots and toss together.

Step 3

To a seperate tray add the lentils, coriander, garlic powder, a generous pinch of salt and the oil. Toss to coat, spread out in an even layer on the tray and bake in the oven for 18-20 minutes on the middle rack, giving them a toss half way.

Step 4

While everything finishes roasting, combine the tahini, yogurt, lemon, maple, chives, garlic and a pinch of salt in a bowl. Whisk together until mostly smooth. If too thick, stir in 1 tablespoon of water at a time until it is to your desired consistency and adjust salt as needed to taste.

Step 5

To make the rice salad, add the rice to a large mixing bowl with the parsley, chives, lemon, garlic, maple syrup, pepper and half the roasted lentils then mix to combine.

Step 6

Now assemble, to a serving bowl, add a smear of the tahini sauce then top with a few spoons of the rice salad and the carrot onion mix. Top with a spoonful of extra roasted lentils if desired and enjoy.

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