Harissa Roasted Carrots with Crispy Lentils and Yogurt
This dish comes from one of our Taste of Granor Dinners where Chef Alex used Shishito Yogurt and topped everything with Marinated Peppers and Hot Honey. We have also added tinned fish, espeically the Great Lakes Tinned Whitefish, to the top just before serving.
Ingredients
2 lb rainbow carrots, trimmed but left long
2 tbsp harissa spice mixture (we use Spicewalla's blend)
1 cup cooked lentils
1/2 cup plain Greek yogurt
Method
- Heat oven to 350F
- Toss the carrots with a big glug of olive oil, a hefty pinch of salt, and the harissa spice then transfer to a baking tray and roast until starting to caramelize, about 25 minutes
- Toss the lentils with another big glug of olive oil and hefty pinch of salt and scatter over the carrots then return to the oven to crisp, another 20 minutes
- To serve spoon the yogurt on a serving dish and top with the carrots and lentils
