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Braised Lentils and Glazed Carrots

Braised Lentils and Glazed Carrots

Equipment

Dutch oven or heavy saucepan

1/2 sheet pan or cookie sheet (covered in foil for easy clean up)

Ingredients

  • FOR THE LENTILS
  • 1/3 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
  • FOR GLAZED CARROTS
  • 10-13 carrots, peeled and trimmed, tops reserved
  • Olive oil to coat
  • 1 tsp Mombacho Café
  • 1 tsp kosher salt
  • 1 Tbsp maple syrup

Steps:

  • FOR THE LENTILS
  • Preheat oven to 400F.
  • Heat dutch oven to medium-high heat and add oil.
  • Add carrots and onion and sauté until slightly caramelized.
  • Add Mombacho Café to bloom in the oil until it becomes fragrant.
  • Add the lentils and the stock and bring to a boil.
  • Lower to a simmer and cook 30–45 minutes or until tender.
  • While lentils are cooking, peel carrots.
  • Rub whole carrots with oil, salt, spice and maple syrup.
  • 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)
  • 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
  • Add salt as needed.
  • Serve in a bowl topped with glazed carrots, carrot tops and lemon on the side.
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