Ciao Chow Linda

Lentils with Spice-Roasted Carrots and Crème Fraîche

Author: The Farm Cooking School

Serves: 8 to 16

Ingredients

• 3 pounds carrots, peeled

• 3 T. extra virgin olive oil

• 1 t. ground coriander

• 1 t. smoked paprika

• 1 t. ground cumin

• 1 pound lentils, black or green

• 1/4 cup extra virgin olive oil

• 1 large onion, quartered

• 2 garlic cloves, smashed

• 3 T. fresh lemon juice

• 1 cup dill (or cilantro) and mint leaves

• 1 cup crème fraîche

Instructions

1. Toss the carrots with the oil, coriander, paprika, cumin, 1 t. salt and 1/2 t. pepper.

2. Spread the carrots on a baking sheet and roast until tender, about 25 minutes.

3. Reserve the carrots.

4. While the carrots roast, cover the lentils in a saucepan by 2 inches of water.

5. Stir in the onion, garlic and a generous pinch of salt and pepper.

6. Boil the lentils until tender, about 20 minutes, then drain the lentils and toss with the oil, lemon juice and salt and pepper to taste.

7. Place the lentils on a serving platter and top with the carrots, herbs and crème fraîche.

8. Serve.