This recipe is from Cooking Light and is vegan. You can find the original recipe here. I altered it dramatically to suit my tastes and also to make it less hot and less salty.This is flavor powerhouse that is very easy to make and also happens to be wicked good for you. Try it! The whole, roasted carrots make it satisfying in a way vegan food rarely is.
Ingredients:
5 tablespoons olive oil, divided
2 1/2 cups chopped onion, divided
1 tablespoon minced fresh garlic or equivalent garlic powder/paste/juice/whatever
3 cups broth, I like beef but if you want to stay vegan use veggie 2 cups uncooked lentils, rinsed (recipe calls for Black but you can use Brown or Indigo)
2 tablespoons plus 2 teaspoons Cajun seasoning, divided (I give my recipe for Cajun seasoning below, I recommend you use it)
2 pounds large carrots, peeled and beheaded
2 cups flat-leaf parsley, about 1 bunch (recipe calls for cilantro, but I hate cilantro)
1 1/2 tablespoons rice vinegar
2/3 teaspoon salt
1 teaspoon sugar
1 1/4 teaspoon ground cumin
1 teaspoon ground coriander
1 tsp garlic powder
1. Preheat oven to 400.
2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add 1 1/2 cups onion and minced garlic; sauté 5 minutes or until golden. Add stock, lentils, and 2 teaspoons Cajun seasoning; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until lentils are tender, stirring occasionally.
3. Combine carrots, 2 tablespoons oil, and remaining 2 tablespoons Cajun seasoning, tossing well to coat. Arrange carrot mixture in a single layer on a baking sheet. Bake at 400° for 30 minutes or until tender.
4. Combine remaining 1 cup onion, remaining oil, parsley, and remaining ingredients in a blender or food processor; process until smooth.
5. Place lentils on a serving dish; arrange carrots on top. Serve with harissa.
My Cajun Seasoning mix (less hot and less salty):
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
3 tsp aleppo pepper flakes, OR 2 1/2 tsp paprika and 1/2 tsp hot pepper flakes
1/3 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried thyme
This makes more than you need; save the rest to sprinkle on veggies, eggs, or potatoes.
