Roasted carrots & fennel with pomegranate & lentil salad

45 min
- Preparation 20 min
- Resting 5 min
- Cooking 20 min

Ingredients

4 People

For the lentil salad:
grains Of half a pomegranate
1 cups Of dry (black or brown) lentils
2 Garlic cloves
4 tbsp. Olive oil
0.5 cups Of chopped parsley
2 tbsp. Of chopped dill
1 Lemon
Salt & pepper to taste
For the carrots and the fennel:
1 White onion
5 Carrots
1 1 fennel root
2 tbsp. Agave syrup
3 tbsp. Olive oil
Salt and pepper
For the yogurt dressing:
1 cups Of soy yogurt
1 Lemon juice
Salt and pepper

Preparation

Step 1

For the lentil salad crush 2 garlic cloves with their skin using the edge of your knife blade. Poor the lentils in a pot with 2 tbsp of olive oil and cover with triple the amount of water. Bring to boil and reduce the heat while letting it cook on low heat for 15 minutes. Carefully remove the seeds of the pomegranate and use only half of it. Once cooked, drain the lentils making sure to remove the garlic cloves. In a bowl add the cooled lentils with the freshly chopped parsley, the dill, the lemon juice, 2 tbsp of olive oil & the pomegranate seed. Add salt and pepper to your taste.

For the lentil salad:

grains Of half a pomegranate

cups Of dry (black or brown) lentils

Garlic cloves

tbsp. Olive oil

cups Of chopped parsley

tbsp. Of chopped dill

Lemon

Salt & pepper to taste

Step 2

For the carrots and the fennel peel the carrots. Remember to use your vegetable peels to do vegetable stock. Once peeled, carefully cut the carrots lengthwise in order to reduce the cooking time. With a sharp knife cut the fennel in thin slices. Cut grossly the onion in eight separate layers. On a baking tray place the carrots, fennel and onion, and cover with the agave syrup, the olive oil and the herbs. Using your hands massage the mixture until all vegetables are covered. Put the tray in a preheated oven at 230°C for 10 minutes. After 10 minutes, turn the carrots over and let them roast for additional 10 minutes or until fork-tender.

For the carrots and the fennel:

White onion

Carrots

1 fennel root

tbsp. Agave syrup

tbsp. Olive oil

Salt and pepper

Step 3

For the yogurt dressing: In a small blender add directly the yogurt, the salt, the pepper, and the lemon juice. Blend until smooth. You can also do it by hand in a bowl but the result will not be as light or airy.

For the yogurt dressing:

cups Of soy yogurt

Lemon juice

Salt and pepper