Roasted Rainbow Carrots with Lentils and Chive Yogurt Sauce
Roast rainbow carrots and marinate lentils in a tangy dressing. Serve with a chive-infused coconut yogurt sauce for a beautifully balanced dish.
Ingredients
Carrots
- 1-2 bunches of rainbow carrots
- avocado oil to drizzle
- dashes of salt, pepper, garlic powder, oregano to season
Marinated Lentils
- 1 ½ cups lentils I used pre cooked lentils, but feel free to make your own
- 4 tablespoon red wine vinegar
- 2 teaspoon vegan worcestershire sauce
- 2 roasted garlic cloves
- 1 teaspoon dijon mustard
- ¼ cup olive oil
- salt & pepper
Chive Yogurt Sauce
- ½ cup unsweetened non-dairy yogurt I used @cocojune, my fav!
- ½ lemon juiced
- 2 tablespoon tahini
- ⅓ cup chives chopped
- ½ teaspoon onion powder
- 1 ½ tablespoon maple syrup/agave/honey
- 1 head of garlic roasted (minus 1 clove)
- salt & pepper
Instructions
Carrots
- Preheat your oven to 425F, rinse your carrots and cut the stems off. Season and throw on a pan with some avocado oil. Roast for 30-40 minutes until softer on the inside and some color on the outside
- Chop the top off a head of garlic then wrap it in tin foil and stick it in the oven as well for 40-45 min
Lentils
- Combine all ingredients (mashing the 2 roasted cloves of garlic) then add your warmed lentils.
Yogurt Sauce
- Mix all ingredients together (mashing the head of garlic- minus 2 cloves) and set aside
- Serve the yogurt sauce over the roasted carrots then top with lentils. Enjoy!