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Maple-roasted carrots and lentils

Featuring sweet maple roasted carrots, tangy pomegranate molasses and a dash of cumin, this hearty vegetarian dish is both delicious and nutritious.

324 calories per serve

Allergens: Recipe may contain milk.

More nutrition information >

13 Ingredients


  • 1 tbsp extra virgin olive oil

  • 2 celery sticks, finely chopped

  • 1 red onion, finely chopped, plus 1, extra, cut into wedges

  • 2 garlic cloves, crushed

  • 2 tsp ground cumin, plus 1 tbsp, extra

  • 1 tsp ground coriander

  • 200g (1 cup) French style lentils, rinsed, drained

  • 500ml (2 cups) Massel Salt Reduced Stock Vegetable

  • 2 tsp pomegranate molasses, plus extra, to drizzle

  • 2 bunches baby carrots, peeled, trimmed

  • 2 tsp pure maple syrup

  • Fresh continental parsley leaves to serve

  • Fresh mint leaves to serve

4 Method Steps


  • Step 1

    Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper.

  • Step 2

    Heat half the oil

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    (1 tbsp extra virgin olive oil) in a large flameproof casserole dish over medium heat. Add the celery (2 celery sticks, finely chopped) and onion (1 red onion, finely chopped, plus 1, extra, cut into wedges). Cook, stirring, for 5-6 minutes or until the mixture softens. Add the garlic (2 garlic cloves, crushed), cumin (2 tsp ground cumin, plus 1 tbsp, extra) and coriander (1 tsp ground coriander). Cook, stirring, for 1 minute or until aromatic. Add the lentils (200g (1 cup) French style lentils, rinsed, drained) and stir until combined. Add the stock (500ml (2 cups) Massel Salt Reduced Stock Vegetable) and molasses (2 tsp pomegranate molasses, plus extra, to drizzle). Stir until combined. Bring to the boil. Cover and bake for 40 minutes or until the lentils are tender.


  • Step 3

    Meanwhile, combine the carrot (2 bunches baby carrots, peeled, trimmed), maple syrup (2 tsp pure maple syrup), extra cumin and remaining oil in a large bowl. Transfer to prepared tray. Arrange in a single layer. Add the extra onion to the tray and roast for 35-40 minutes or until the carrot is golden and tender.

  • Step 4

    Arrange the carrot mixture on top of the lentil mixture. Scatter over parsley (Fresh continental parsley leaves to serve) and mint (Fresh mint leaves to serve). Drizzle over extra pomegranate molasses to serve.
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Image by Tracy Rutherford And Brett Stevens

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