Roasted Carrots with Lentils and Tahini
These roasted carrots with lentils and tahini are so impressive and are one of my favorite side dishes to serve for dinner parties and entertaining!
Roasted ras el hanout petite carrots with French lentils, parsley, mint, and a creamy lemon tahini sauce. The layer of texture and flavors are unreal and incredibly delicious.
I wish I could invite you to my house to taste test these roasted carrots. I’m currently eating a bowl for breakfast, along with leftover roasted beets from my beet hummus recipe, and it’s so good that I’m literally smiling with each bite.
This is the recipe to make when friends come over and they aren’t entirely convinced that plant-based food can be this delicious.
Roasted carrots with lentils, tahini, and herbs– an impressive side dish that’s also naturally gluten-free and vegan.
See below for more details, step-by-step photo directions, and tips for success, or scroll down to the full recipe card below.
Why I love these
I love showing how delicious plant-based eating can be and this recipe proves it.
These roasted carrots with lentils work because they are coated in a rich spice mixture of coriander, ras el hanout, and cumin and roasted until slightly sweet and tender. Roasting brings out carrots’ natural sweetness, which plays well with the fragrant spices.
The lentils are tossed in the most delicious sauce of lemon, olive oil, garlic, and a touch of honey for sweetness. Those alone are a fantastic way to enjoy lentils and if you are looking for an easy lentil salad, that part of the recipe alone is a keeper!
Then, the whole thing is coated in a creamy lemon tahini sauce.
Enjoy them as a side dish or as a main dish. It’s filling enough to be either!
Ingredients
I love the look of petite carrots, and for this roasted carrots with lentils dish, I often use the rainbow petite carrots from Trader Joe’s.
They are especially nice if you are serving this as a Spring dinner, for Easter, or for another holiday where you are serving them as a centerpiece and the different colors pop. (These roasted carrots and lentils also pair well with my shaved asparagus salad.)
If you are using large carrots, or even baby carrots, then you may want to slice them into thick slabs for roasting.
Ras el hanout is a Moroccan spice blend that includes turmeric, cinnamon, cumin, allspice, and ginger. It’s super fragrant and delicious with the sweet roasted carrots. I also add a little more cumin and coriander for a more complex flavor.
Substitutions
If you don’t want to use honey, I recommend substituting maple syrup instead. Don’t omit it! The little bit of sweetness really helps to accentuate the earthy lentils.
French lentils, also known as Le Puy lentils, are my choice for this side dish as they hold their shape exceptionally well during cooking, unlike other lentil varieties that can become mushy.
If you can’t find French lentils, I recommend either black beluga or brown lentils as a last resort. For ease, you can also use the cooked, refrigerated lentils at Trader Joe’s, which are shown in these photos.
How to Make These Roasted Carrots with Lentils
Roast the Carrots
Toss the carrots with olive oil, cumin, coriander, and ras el hanout. You want to make sure that the carrots are well covered in the spices and the olive oil. I use my hands to do this as I find it much easier than tongs or a spatula. Place in a single layer on a baking sheet and then roast until tender.
Make the Dressing
Whisk the olive oil, vinegar, garlic, honey, dijon, and salt together. I use a whisk to make sure that the honey is fully incorporated into the dressing. Taste and adjust as desired.
Add the lentils
Add the cooked lentils, parsley, and mint and toss well to combine. Taste and adjust seasoning as desired. If you want more dressing or herbs, then this is the time to add them. That’s one of the best parts about this recipe is that it’s so easy to adjust to your flavor preference. Set aside when done.
Make the Tahini
Make the tahini dressing by whisking together the tahini, lemon juice and warm water. The tahini will seize up when you start to whisk it, but keep going and it will smooth out. I add a little pinch of salt too.
Assemble
Spread the lentils on a plate or wide, shallow bowl, then top with the roasted carrots and drizzle with the tahini sauce. You can also toss everything together in a bowl, but I love the appearance of doing it this way. Garnish with more parsley and fresh mint, if you like!
Expert Tips
For perfectly roasted petite carrots, toss them with olive oil, seasonings, and salt. I use my hands to ensure the carrots are well coated with the spices. Spread the carrots in a single layer on the baking sheet to promote even browning and avoid steaming.
French lentils have an earthy, slightly peppery taste, and I highly recommend seeking them out. I find them at Trader Joe’s, but you can also get them at Whole Foods or similar stores.
Tahini seizes when mixed with acidic liquids like lemon juice because the oils and solids in tahini interact with the water and acid. This is similar to how chocolate can seize if melted incorrectly.
This seizing isn’t necessarily bad – it’s just a textural change. I recommend whisking the tahini and lemon together first, then slowly drizzling in the warm water while whisking vigorously to create a proper emulsion.
What to serve with
This is the ultimate side dish for Spring, especially for spring dinner parties or entertaining. You can serve it alongside your favorite grilled protein or pasta or alongside a bunch of spring sides for dinner. I did this recently for a dinner party and these lentils stole the show.
I served them alongside my artichoke pesto pasta and my kale Caesar salad.
Frequently Asked Questions
What type of lentils should I use?
I recommend French lentils (le puy lentils) as they hold their shape well. Green, brown or black lentils will also work but red lentils will not work as they will become mushy when cooked.
Can I use canned lentils?
You can use canned lentils, make sure to rinse and drain them. If you find cooked lentils in the refrigerator section of the fridge, I recommend those because they hold their shape better than canned ones.
How do I prevent the tahini from becoming too thick?
Tahini thickens when mixed with acidic ingredients like lemon juice. To thin, add warm water gradually while vigorously whisking until you reach the desired consistency.
Storage Notes
For optimal texture, store any leftover carrots and lentils separately and combine them just before reheating, as the carrots might soften further if stored in the lentils’ moisture.
If you want to prep these roasted carrots with lentils for dinner in advance, I recommend cooking the lentils, tossing the carrots with the spices, and making the lemon dressing and lentil marinade ahead of time.
Then, when ready to cook– add the spiced carrots to a baking sheet and roast until tender. Assemble and enjoy!
If you make these roasted carrots with lentils, make sure to come back and leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Roasted Carrots with Lentils and Tahini
Equipment
Ingredients
- 1 1/2 pounds petite carrots, baby carrots or carrot sticks. If using whole carrots, then slice them into longer, wide sticks.
- 5 tablespoons olive oil, divided
- 1/2 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon ras el hanout
- 3/4 teaspoon salt, divided
- 2 tablespoons white wine vinegar or lemon juice
- 1 small garlic clove, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 2 cups cooked de puy lentils1
- 1/2 cup chopped parsley
- 1/4 cup chopped fresh mint
- 3 tablespoons smooth tahini
- 3-4 tablespoons warm water
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees F. Toss the carrots with 1 tablespoon olive oil, cumin, coriander, ras el hanout, and 1/4 teaspoon salt, making sure the carrots are well seasoned and coated. Place on a baking sheet and roast for 20-35 minutes, or until tender.
- While the carrots are cooking, cook the lentils if you haven't already. Make the marinade: In a large bowl, whisk together the remaining 4 tablespoons of olive oil, vinegar, garlic, honey, Dijon, and the remaining 1/2 teaspoon salt. Add the cooked, warmed lentils, parsley, and mint and toss until well combined. Taste, adjusting salt/pepper as desired.
- Make the lemon tahini sauce by whisking the tahini and lemon juice together. The tahini will seize up (see above for why), but keep whisking and drizzle in the warm water, whisking until smooth again, adding a little more warm water if needed.
- Assemble! Place the lentil salad in a serving dish, top it with the roasted carrots, and drizzle it with the lemon tahini sauce.
Notes
- For ease, I often use the cooked refrigerated lentils from Trader Joe’s or Melissa’s Produce. To cook from dry, substitute 1 cup of dry lentils, then rinse the lentils thoroughly and sort through to remove any small stones debris. Then place the rinsed lentils in a pot and cover them with 3 cups of water and bring to a boil, then reduce to a simmer and cook for 30-40 minutes until lentils are tender. Drain and then use as directed in the recipe.