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Slow Roasted Carrots with Lentils, Nuts & Goats Cheese

Slow roasted carrots with lentils, nuts and goats cheese - A tasty love story

Oh family – that dear sweet loving family! I am a big time family person. I love that special feeling of really belonging to someone, feeling loved and appreciated for nothing than the person you are! I think that special bond you have between you siblings, parents and small new members of the family is absolutely magical and it can not be compared to anything else in my life!
The last week have been filled with all of these family loving feelings. We experienced a loss in the family that brought all of us physically together and reminded us of how fragile life can be and how important it is to always be there for each other and appreciate every laugh, tear and minute we spend together!

Slow roasted carrots with lentils, nuts and goats cheese - A tasty love story

Last week when I went to my parents house to spend the day in pleasant company, I also created a pure, vegetarian, warm, loving meal to enjoy with the women in my life. Every since my little niece started to eat ‘real’ food she has been hooked on these slow roasted carrots that her dad is a champ of making. And as the ambitious Auntie I am I have of course sneaked the recipe out of him. These carrots are so aromatic, filled with flavour and they have the most fabulous soft and moist texture, that they could easily be a side dish on its own. But to add a little more nutrients, textures and filling I dressed them with perfect lentils (trust me these are not even close to boring), my beloved goats cheese, nuts and herbs. It actually ended up being one of the most complete and delicious meals I have had in a long time, and it is definitely gonna be a favourite in the coming spring. It is super easy to make since the carrots just rest in the oven on its own while the lentils are cooking. And afterwards you simply use all of the aroma and juices left in th pan from the roasting of the carrots to add flavour to the lentils!
I am gona make this the next time the girls come for dinner and serve it as a part of a nordic tapas when summer bring those lovely occasions!

Slow roasted carrots with lentils, nuts and goats cheese - A tasty love story

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Slow roasted Carrots with Lentils, Nuts & Goats Cheese
Serves 3 for a light lunch

500 g small crispy carrots
2 Tbsp olive oil
1 Tbsp honey
Salt & pepper
1 Tbsp butter + 1 Tbsp water
100 g goats cheese
A handful nuts
1 cup green lentils + water & broth
1 Tbsp sweet balsamic e.g.. date balsamic
Fresh lemon thyme (or another fresh herb)

Preheat oven to  300 °F/ 150 °C (no fan).
Use an oven proof skillet or any pan/tray you can use on your stove afterwards. Mix carrots with oil, honey, salt and pepper and roast in the oven for 45-60 min, until tender and golden.
While the carrots roast you cook your lentils. Add them with the water (and broth if you prefer) in a pot. Bring to a boil and let them simmer for 30-40 min, until the lentils start cracking down the sides. Drain and set a side to cool.
Melt 1 Tbsp butter in the  1 Tbsp water and add it to the carrots, mix well. Increase temperature in the oven to 400 °F/ 200 °C    and bake the carrots additional 10-15 min, until they are perfectly golden and glazed.
Remove the skillet/pan from the oven and gently transfer the carrots to a serving platter. Put the skillet/pan on your stove on high heat. Add the lentil and balsamic and maybe a knob of extra butter. Fry the lentils for 5 min until they are slightly caramelized and taste delicious. Season to taste.
Pour the lentils on top of the carrots and dress it with chunks of goats cheese, roasted chopped nuts and fresh thyme. Serve straight away!

Slow roasted carrots with lentils, nuts and goats cheese - A tasty love story

Comments (14)

  • This looks wonderful! My husband will gone this evening and this will make the perfect dinner for one! Can’t wait!

    • Yum, I tend to do the same, self pampering with no one else to cook for, the best! Hope it was a bless :)

  • Omenomnomnomnom. Lavede det den anden aften og det var et smagshit uden lige :)

  • Kære Josephine.
    Så er den afprøvet og godkendt af hele familien… fik selv resterne med på madpakke dagen efter, og den er lækker lun, men endnu bedre kold… uhm

    Tak for endnu en dejlig opskrift :-)

    Kh Pernille

    • Ih det er jeg glad for at høre! Skønt at den faldt i god jord :) Jeg synes det er så fedt i du/I fortsat afprøve så mange af opskrifterne her på bloggen. Stort kram

  • this looks awesome! i use to prepare a similar dish with steamed cellery and lentils (the recipe asks for fresh mint as well, which is great for a light summer salad). love the idea of using roasted veggies and adding cheese. thank you for sharing.

  • What a lovely preparation. I am eating lots of carrots all throughout winter and am always looking for new ways to prepare them. This sounds like it would be lovely as lunch the next day, too. I really need to give this a try soon.
    Also, family really is the best, eventhough we usually drive each other a bit crazy. Love them.

  • Found this recipe today and had a ton of carrots I needed to use. I added some beets as well and the entire thing was delicious! Will definitely become a staple recipe! Thanks for sharing.

    • Yay, that is a mission completed. LOVE when you find those new staple recipes that somehow just suits you and your tastebuds :)

  • Been following your blog for a while… I love how amazing your food looks and I can’t wait to make so many of these dishes with my daughter (who WILL be a chef on day)… excellent!

    • Sounds lovely – hope you’ll get a lot of fun times in the kitchen!

  • Best dinner ever!!!


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