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: PERQUE Integrative Health (PIH) Clinical Team
Every resource on the PERQUE blog is crafted by the PIH Clinical Team, a multidisciplinary panel of functional medicine, pharmacy and nutrition experts led by immunologist Dr. Russell Jaffe, MD, PhD. Discover actionable strategies designed to optimize your physiology and restore lasting wellness.
