Roasted Carrots With Black Lentils

Sometimes inspirations can make the most pleasant meals.

A few weeks ago, I caught a YouTube video featuring Rich Landau (of Philadelphia restaurants Vedge, V-Street, and Wiz Kid). He made this beautiful dish composed of roasted whole carrots, black lentils, and harissa.
I created a simple dish inspired by that despite not having the proper ingredients for harissa-- an acquired taste. I would have used avocado as a pretty green component, but saving my last little gourd for a special surprise. For a side, I pan seared tempeh and topped it off with an easy gravy of flour, water, and liquid aminos.
The roasted carrots are crisp and perfectly seasoned with the most tasty charred bottoms while beautiful black lentils are absolutely delicious.

Roasted Carrots With Black Lentils Ingredients and Preparation

10-12 whole carrots, rinsed well
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
pinch of fenugreek
olive oil
1 cup black lentils
1/2 cup water
1 teaspoon Better Than Boullion Original Base
1/2 teaspoon garlic
1/4 teaspoon black pepper

Preheat oven to 400 degrees. In the video, Rich says as high as the temperature goes, roasting his carrots at 525. For home safety precautions, 400 is a safe bet.
On a baking sheet, douse carrots in the spices. Coat the rubbed carrots in a generous amount of olive oil. After all, the oven is a hot, dry place and thirsty carrots need to be quenched.
Place in the oven and roast for 35 minutes or until carrots are fork tender.
Prepare lentils to package directions. After draining water, mix in Better Than Boullion, garlic, and black pepper.

The assembled meal. Sooooo good.