Roasted Carrots with Lentils & Tahini

This recipe loaded with healthy fats, fiber, protein and a beautiful assortment of heirloom carrots. 🥕

Carrots are an excellent source of vitamin A, specifically beta carotene, which is known as a provitamin A carotenoid, essential for strong immunity, normal vision, and healthy skin. Carrots also contain potassium, calcium, magnesium, phosphorus, folate, vitamin E, and vitamin K.

Lentils pack a one-two punch with 16 grams of fiber and 15 grams of protein per serving. I use healthy fats from coconut, olive oil, and sunflower seeds for brain health.

Enjoy this simple and light dish for dinner!

Roasted Carrots with Lentils & Tahini

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 6 Heirloom Carrots (washed)

• 1 1/2 tsps Coconut Oil

• 1/4 tsp Sea Salt

• 1 1/2 tbsps Tahini

• 1/2 Lemon (juiced)

• 2 tbsps Water

• 1 tbsp Extra Virgin Olive Oil (divided)

• 4 cups Kale Leaves (finely sliced)

• 1 1/2 tsps Red Wine Vinegar

• 1 cup Lentils (cooked, drained and rinsed)

Directions

1. Preheat the oven to 430ºF (222ºC). Line a baking sheet with parchment paper. Rub the carrots with coconut oil then season with sea salt. Bake for 20 minutes. (Note: You can leave the green tops on or slice them off before roasting.)

2. Meanwhile, in a small jar combine the tahini, lemon juice, water and half the olive oil. Cover with a lid and shake vigorously until well mixed. Set aside.

3. Add the finely sliced kale to a large bowl and massage with the remaining olive oil and red wine vinegar. Divide between bowls and top with lentils. Add roasted carrots overtop and drizzle with tahini dressing.

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