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.
1 Cup Lentils
1 Teaspoon Vegetable Base
1 Bay Leaf
¼ Oz. Parsley
1 Oz. Sunflower Seeds
Salt and Pepper
Rimmed Baking Sheet
Small Sauce Bowl
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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.
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.
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.
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.
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.
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.