This meal is visually impressive and a breeze to assemble. The oven does the heavy lifting while you can take care of the rest of your to do list. Lentils are a great source of protein and the gremolata adds a brightness to balance it all out.

We Provide
  • 1 Cup Lentils
  • 1 Teaspoon Vegetable Base
  • 6 Carrots
  • 1 Bay Leaf
  • 1 Shallot
  • 1 Lemon
  • ¼ Oz. Parsley
  • 1 Oz. Sunflower Seeds
You Provide
  • Salt and Pepper
  • Olive Oil
  • Rimmed Baking Sheet
  • Sauce Pan
  • Small Sauce Bowl
  • Cutting Board
  • Chefs Knife
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Step 1


Preheat oven to 425. While that heats up prep the lentils. Preheat 1 tablespoon olive oil in the sauce pan over medium heat. While that heats up, dice the shallot. Add into your hot sauté pan and cook for 2 minutes over medium heat.

Step 2


Combine vegetable base with 1.75 warm water cups water, stir until dissolved. Place bay leaf, lentils, stock to the sauté pan and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes or until tender.

Step 3


Place carrots on rimmed sheet pan and drizzle with olive oil. Season evenly salt and pepper. Toss to combine and arrange in a single layer. Place in hot oven and roast for 30 minutes, or until tender.

Step 4


While your meal finishes cooking prep your gremolata. Zest the lemon into a small sauce bowl. Roughly chop the parsley and sunflower seeds and add to the sauce bowl.

Step 5


Cover with olive oil. Season with salt and pepper and squeeze the juice of ½ the lemon on top. Stir to combine and set aside.

Step 6


Once the lentils and carrots are cooked through its time to plate. Create a bed with the lentils and top with 3 whole roasted carrots. To finish, top with half of the gremolata.



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