Warm lentil & carrot bowl
Roasted carrots bring sweetness to a bowl of warm lentils and spinach. A mustard dressing and walnuts add contrast without requiring a separate sauce to cook.
35 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 220°C / 425°F (200°C fan). Toss carrots with half the oil, cumin and salt. Roast 20–25 minutes until tender, turning once.
- 02
Step 2
Warm drained lentils in a pan with 3 tablespoons water for 3 minutes. Add spinach and stir until wilted.
- 03
Step 3
Whisk remaining oil, lemon juice and mustard. Mix with lentils, top with carrots and walnuts and serve warm.
Make it your own.
- Warm lentils absorb dressing well; add it while the lentils are still warm, off the heat.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
