Roasted Carrots with Lentils & Herbs | Lupus Canada Recipe Corner
Welcome to the Lupus Canada Recipe Corner!
This vibrant dish, Roasted Carrots with Lentils and Herbs, is built entirely from whole, nutrient dense ingredients, making it a powerhouse of anti inflammatory nutrition. It is rich in fiber, packed with phytochemicals, and loaded with antioxidants from lentils, roasted carrots, herbs, and seeds. Together, these ingredients deeply support gut health while keeping the meal low in refined carbohydrates, promoting steady energy and balanced digestion.
The result is a nourishing, flavorful recipe that delivers both comfort and exceptional nutritional benefits — perfect as a weeknight meal, nutritious side dish, or plant forward option for those living with lupus.
Why This Roasted Carrot with Lentils Dish Supports Wellness
This recipe features ingredients that offer whole body benefits:
Fiber Rich Lentils
Lentils provide plant based protein, iron, and soluble fiber to support digestion, gut health, and steady energy.
Antioxidant Packed Carrots
Carrots contain beta carotene and phytonutrients that help reduce inflammation and oxidative stress.
Seeds for Healthy Fats
Pumpkin or sunflower seeds add crunch, minerals, and healthy fats that support immune and metabolic health.
Fresh Herbs for Added Support
Dill, parsley, and mint bring antioxidants, digestive support, and a refreshing herbal boost.
Together, these ingredients create an anti inflammatory dish that is both nourishing and deeply satisfying.
Roasted Carrots Ingredients
-
7–8 medium carrots (approx. 10 oz.)
-
1 shallot, sliced thin
-
2 tbsp olive oil
-
2 tbsp fresh dill or 1 tsp dried dill
-
½ tsp cumin
-
½ tsp salt
Lentils & Dressing Ingredients:
-
1 cup black or beluga lentils
-
3 ½ cups water
-
1 tbsp olive oil
-
5 tbsp apple cider vinegar
-
1 tbsp fresh lemon juice
-
1 tbsp dijon mustard
-
3–4 Medjool dates, finely chopped
-
¼ cup pumpkin or sunflower seeds
-
3 tbsp flat leaf parsley, chopped
-
2 tbsp fresh mint, chopped
-
½ tsp salt
Instructions
Roast the carrots:
Preheat the oven to 400°F. Toss the carrots with olive oil, shallots, dill, cumin, and salt. Roast for 25 minutes, stirring halfway through, until tender and golden.
Cook the lentils:
Bring 3 ½ cups of water to a boil. Add the lentils, reduce to a simmer, and cook for 20–25 minutes until tender. Drain any excess water and allow to cool.
Assemble the lentil mixture:
Combine the cooked lentils with olive oil, apple cider vinegar, lemon juice, dijon mustard, chopped dates, seeds, fresh herbs, and salt. Mix gently to coat.
Plate and serve:
Spread a generous layer of hummus on a shallow serving platter. Spoon the lentil mixture over the hummus and spread evenly. Top with the roasted carrots. Serve warm or at room temperature.
Storage & Serving Tips
-
Store leftovers in an airtight container for up to 3 days.
-
Serve on its own or pair with roasted vegetables or your protein of choice.
-
Delicious warm, chilled, or at room temperature.
The recipes used by Lupus Canada have been reviewed and approved by a Registered Holistic Nutritionist.