Packed with protein and fibre, small green Puy or French lentils look and taste lovely as a bed for roasted vegetables.
- 1 red bell pepper
- 3 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, sliced
- 1 small red chili, seeded and sliced
- ¼ tsp cumin
- ¼ tsp coriander
- 2 tbsp lemon juice
- 600 g small carrots with stems, about 2 bunches, scrubbed well
- 1 tbsp olive oil
- ¼ tsp salt
- • 1½ cups Puy lentils, rinsed
- 1 tbsp olive oil
- ¼ cup plain 2% yogurt
- Broil the pepper in centre of the oven, flipping halfway through, until charred, about 20 minutes. Cool 10 minutes. Peel off skin, discard seeds and coarsely chop. Preheat oven to 400° F.
- Heat 1 tbsp oil in a medium non-stick frying pan over medium-high. Add onion, garlic and chili. Cook, stirring often, 5 to 7 minutes. Stir in red pepper, cumin and coriander and continue cooking for 1 minute. Whirl in a food processor with the remaining oil and lemon juice till smooth.
- Trim carrots, reserving ¼ cup chopped carrot leaves. Toss with 1 tbsp oil and ¼ tsp salt on same baking sheet. Season with fresh pepper. Roast in centre of oven, flipping halfway through, until golden and tender, about 25 minutes.
- Boil a large pot of water. Add lentils. Reduce heat to medium and gently boil until tender, 20 to 25 minutes. Drain well, then return to same pot. Gently stir in 1 tbsp olive oil to coat lentils.
- Spoon lentils onto a platter. Top with the roasted carrots, then drizzle with harissa and yogurt. Sprinkle with the reserved carrot leaves.
There are 35 harvest recipes, including one for a gorgeous, casual Thanksgiving spread, in the October issue of Chatelaine. Our sister magazine stands behind each one with its Triple Tested Guarantee.
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