Glazed Carrots on Lentils + Maple Tahini Dressing

 

Glazed Carrots on Lentils + Maple Tahini Dressing

For the dressing

4 tbsp tahini

4 tbsp lemon juice

2 tbsp maple syrup

2 tsp dijon mustard

2 small/medium garlic cloves, finely minced or micro-grated

1 tsp sea salt

3 tbsp water to thin

For the lentils

1 cup dry puy lentils, rinsed

2 cups stock

Pinch of sea salt

For the glazed carrots

1 bunch carrots, tops removed and cut into similar sized pieces

½ cup water

2 tbsp butter (I used vegan)

1 tbsp brown sugar (I used Camino)

Pinch of sea salt

Fresh Italian parsley

Preparation

For the dressing

Whisk all ingredients together. Set aside.

For the lentils

Rinse lentils and add to pot with stock and a pinch of sea salt. Bring to a boil and cook for about 15 minutes with lid off. You will need to reduce the temperature as the liquid evaporates so watch carefully. When there is no liquid left then turn off the heat and place lid on top. Leave on the same element for steam to finish cooking lentils.

For the glazed carrots

Cut carrots and lay face down in a large pan in a single layer if possible. Pour over water and bring to a boil. Cook until all the water has evaporated then add butter, brown sugar, and a pinch of sea salt. Cook for another few minutes until desired tenderness.

To serve

Divide lentils between plates and top with glazed carrots. Drizzle with tahini maple sauce and lots of fresh parsley.

Enjoy!