Roasted Carrots & Beluga Lentils with Carrot Greens Pesto


Activism Alert!

Tomorrow, October 2nd, I hope you will join me in a fast against animal suffrage. Pigs and cows are often starved before they are sent to slaughter and hopefully this cause will bring some awareness to horrible cruelty inflicted upon the animals who share this planet with us. If you decide to join in, be sure to hashtag #FastAgainstSlaughter

Okay, now onto more merry festivities. Happy World Vegetarian Day! Perhaps you have an elaborate bash tonight to celebrate? This is a wonderful dish for such an occasion. When you’re trying to impress your friends with your awesome vegan culinary skills, remember it’s equally important to impress yourself as well.

Maybe like me, you plan to be decked out in head to toe L.L.Bean sleepwear for the celebratory-worthy occasion of watching New Girl and The Mindy Project on Hulu. Well, this meal is perfect for that too. I’ve got you covered, no worries.

On a side note…positively October-appropriate dish right? Black and orange for Halloween! I’ve never been a huge fan of Halloween, but as of five years ago, it’s become a very special day indeed. It’s the day Todd and I met!

“Think occasionally of the suffering of which you spare yourself the sight.”

— Albert Schweitzer

Roasted carrots rest atop beluga lentils, dressed with a fresh, carrot greens pesto. This exquisite dish is done in under an hour and will definitely impress. 

Aren’t these purple carrots gorgeous? They came in my CSA box!

print recipeRoasted Carrots & Beluga Lentils with Carrot Greens Pestoby October-1-2014Roasted carrots rest atop beluga lentils, dressed with a fresh, carrot greens pesto. This exquisite dish is done in under an hour and will definitely impress. NOTES: Feel free to use green lentils in place of black or beluga. Spinach can be used in place of the carrot greens. Skinny carrots will cook faster and work better in this dish than standard, large yellow carrots. Ingredients

  • ¼ cup + 3 Tbsp. olive oil (divided)
  • 1 small yellow onion, diced
  • 5 garlic cloves (divided), minced
  • 3 cups vegetable stock
  • 2 cups beluga lentils, uncooked
  • 2 bushes (about 2 lbs.) of skinny carrots with green tops
  • — Pesto —
  • ½ cup pumpkin seeds (pepitas)
  • ¼ cup sunflower seeds
  • ¼ cup walnuts
  • heaping ¼ cup nutritional yeast
  • 1 Tbsp. liquid amino acids or soy sauce
  • ½ Tbsp. lemon juice
  • ½ cup water

InstructionsIn a medium saucepan, heat 1 Tbsp. olive oil over medium-low. Add the onion and 2 garlic cloves and sauté for about 5 minutes, until fragrant. Now, add the stock and lentils and bring to a boil stirring occasionally. Cover and reduce to a simmer for about 35 minutes, or until tender. Be careful not to overcook. Preheat oven to 400 F. Chop off the carrot greens, leaving about 1 inch, and wash very well. Place the greens (discard most of the stems) in a food processer. Wash the carrots and arrange in a single layer on a baking sheet coated with a nonstick cooking spray. Lightly brush them with olive oil and sprinkle with a dash of salt and pepper. Bake at 400 F for 30-45 minutes, until tender. Add the pesto ingredients into the food processor with the greens, 1/4 cup + 2 Tbsp. olive oil, and three garlic cloves. Process until smooth and creamy. The pesto should be a little more liquid than regular pesto, so add additional water as needed.Serve the cooked lentils with a few roasted carrots on top and dressed with the pesto. DetailsPrep time: Cook time: Total time: Yield: 6-8

Dutch Word of The Day

Happy –> Blij (blay)

Good Deed of The Day

Today, make an effort celebrate yourself. Whether you’re vegan, vegetarian, or just trying to reduce your animal consumption. And be sure to give an animal and planet loving friend a hug, too! Happy World Vegetarian Day!

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