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Sara Britton's Harissa Roasted Carrot and Fennel + Black Lentils and Yogurt

Sara Britton's Harissa Roasted Carrot and Fennel + Black Lentils and Yogurt
4 Portions
Recipe from: Sara Britton - My New Roots

Notes: Harissa is a seasoning from North Africa made from various chillies, spices, and red pepper. 


1 bunch carrots, greens cut off, trimmed on the ends and sliced lengthwise
1 bunch baby fennel, fronds and bottom core cut off, and sliced lengthwise into 1 inch slices
1 small-medium red onion, sliced into eights
2 tbsp olive or coconut oil
1 tsp harissa powder or 1 tbsp harissa paste (both can be found at your local health food store) (you can substitute any kind of pepper or chilli flakes you want instead)
a couple pinches salt and pepper

1 cup / 250ml Greek-style yogurt (preferably goat or sheep)
Zest of 1 lemon
Pinch of sea salt

1 cup / 225g black lentils 
½ tsp. sea salt
1 tbsp olive oil
Handful of mint leaves, roughly chopped (optional)
Flaky sea salt, to garnish


Preheat oven to 300°F.

Scrub carrots well and slice them in half lengthwise. Slice fennel lengthwise into 1 inch sections. Peel and slice red onion into eights.

Place carrots and fennel into a bowl and toss with 1 tbsp olive oil. Place on a sheet and separate the two vegetables. Sprinkle salt and pepper on both the fennel and the carrots and then sprinkle the tsp of harissa powder on the carrots only. Place in the oven to roast for 25-35 minutes until tender and charred around the edges (the fennel and onions may take longer than the carrots, so remove carrots first if necessary). Remove from oven and let cool.

Toss the red onion with the other tbsp of olive oil and place on the same pan as the carrots and fennel were. Bake on the same heat for 15 minutes then remove from oven. 

While the vegetables are roasting, cook the lentils. Wash lentils well, drain and rinse until water runs clear. Place in medium saucepan and cover with just under 2 cups of water. Bring to a boil, reduce to simmer and cook covered for about 20 minutes. Add about a half teaspoon of salt, stir and continue to simmer covered, until the lentils are tender, about 5 more minutes. If necessary, add more water until lentils are tender. Drain and rinse. Stir in olive oil and season to taste.

Combine the lemon zest, salt, and yogurt.

To assemble, divide the yogurt and then the lentils among the plates. Pile the vegetables on top, sprinkle with flaky salt, and mint (optional).