From Smitten Kitchen
Roasted Carrots with Lentils and Yogurt
- Time
- 1 hr
- Makes
- Servings: 2 to 4
- Ingredients
- 14
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Ingredients
- 2 pounds (905 grams) carrots, peeled and trimmed
- 1 cup (235 ml) water
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups cooked or 3/4 cup (135 grams) dried lentils de puy
- 1/3 cup (or a big handful) finely chopped flat-leaf parsley
- 1 cup (235 grams) plain Greek yogurt
- 6 tablespoons (90 ml) olive oil
- 3 tablespoons (45 ml) lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon chili flakes, or to taste
- 1/2 teaspoon dried oregano
The method
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