Braised Lentils and Glazed Carrots | SpiceTribe
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Braised Lentils and Glazed Carrots

  • Prep Time Prep: 15 Mins
  • Cook Time Cook: 60 Mins
  • Serves Serves: 4-6
Chef Trent Blodgett

Chef Trent Blodgett




  • Prep time Prep time: 15 Mins
  • Cook time Cook time: 60 Mins
  • Total time Total time: 75 Mins
  • Serves Serves: 4-6

  • .33 cup of olive oil
  • 1 large red onion, diced
  • 2 carrots, diced
  • 6 garlic cloves, chopped
  • 1 Tbsp of Mombacho Café Nicaraguan Blend
  • 2 cups Umbrian lentils
  • 1 Qt chicken or vegetable stock, enough to cover the lentils
  • 1 cup of coconut milk
  • 1 bunch kale, tough stems removed and rough chopped
  • Salt to taste; serve with lemon wedge

  • 10-13 carrots, peeled and trimmed, tops reserved
  • Olive oil to coat
  • 1 tsp Mombacho Café
  • 1 tsp kosher salt
  • 1 Tbsp maple syrup
Mombacho Café Nicaraguan Blend

Mombacho Café Nicaraguan Blend

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Preheat oven to 400F.

Step 2 -

Heat dutch oven to medium-high heat and add oil.

Step 3 -

Add carrots and onion and sauté until slightly caramelized.

Step 4 -

Add Mombacho Café to bloom in the oil until it becomes fragrant.

Step 5 -

Add the lentils and the stock and bring to a boil.

Step 6 -

Lower to a simmer and cook 30–45 minutes or until tender.

Step 7 -

While lentils are cooking, peel carrots.

Step 8 -

Rub whole carrots with oil, salt, spice and maple syrup.

Step 9 -

Spread onto sheet pan, and roast at 400F for 30–40 min until just tender but still have a bite (unless you like mushy carrots)

Step 10 -

When carrots are almost finished, reduce heat of lentils to low and add coconut milk and kale; turn off heat and stir kale into lentils, it will cook from the residual heat

Step 11 -

Add salt as needed.

Step 12 -

Serve in a bowl topped with glazed carrots, carrot tops and lemon on the side.

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