Roasted carrots develop a deeper flavor that pairs well with tender lentils, warm spices, and fresh lime. Blended together, they create a smooth, oil-free spread that works well with sliced vegetables for a simple snack or light addition to a meal. Lentils also contribute plant-based protein and fiber, making this a satisfying option for between-meal nourishment.
Servings: 2–3
Ingredients (organic/biodynamic):
- 4 large carrots, chopped
- ½ c. dry lentils
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- Juice of ½ lime
- 1 clove garlic
- 2–3 Tbsp. water (as needed for blending)
Instructions
- Heat oven to 400°F. Spread the chopped carrots on a parchment-lined baking sheet and roast for about 25 minutes, until tender.
- While the carrots roast, place lentils in a small saucepan with water. Simmer for about 25 minutes until soft, then drain.
- Add the roasted carrots, cooked lentils, cumin, smoked paprika, garlic, and lime juice to a blender or food processor. Blend until smooth, adding water as needed to reach your preferred consistency.
- Transfer to a bowl and serve with sliced vegetables.
Author: PIH Team
PERQUE nutraceuticals are distinctive from the inside out. Each product represents a rethinking for how nutrients interact with the body and the impact they can have on the body’s ability to overcome the obstacles to repair and then stimulate natural healing responses.