Glazed Carrots with Crispy Puy Lentils, Labneh & Feta

Name: Glazed Carrots with Crispy Puy Lentils, Labneh & Feta
Total time: PT35minutes
Yield: 2-4
Ingredients: 400g carrots, halved lengthways; 1 pack Merchant Gourmet Puy Lentils; 1 tbsp harissa paste; ½ tsp ground cumin; 1 tsp cumin seeds; 1 tsp Aleppo chilli flakes; 1 lemon, zest and juice; 2 tbsp honey; 2 tbsp olive oil; Salt; 2–3 tbsp labneh; 1 garlic clove, grated; 50g feta, crumbled; Fresh parsley or herbs of choice; Extra olive oil, for drizzling

Sweet, sticky carrots roasted with warming spices are paired with crispy Puy Lentils, creamy garlic labneh and tangy feta. Finished with fresh herbs and a squeeze of lemon, this vibrant dish is packed with texture and bold flavour.

Written by Merchant Gourmet

35 minutes Serves 2-4 Beginner

Ingredients

Glazed Carrots & Crispy Lentils
400g carrots, halved lengthways
1 pack Merchant Gourmet Puy Lentils
1 tbsp harissa paste
½ tsp ground cumin
1 tsp cumin seeds
1 tsp Aleppo chilli flakes
1 lemon, zest and juice
2 tbsp honey
2 tbsp olive oil
Salt
Garlic Labneh
2–3 tbsp labneh
1 garlic clove, grated
To finish
50g feta, crumbled
Fresh parsley or herbs of choice
Extra olive oil, for drizzling

Shop the recipe

Puy Lentils

250G

Preheat the oven to 200°C.
In a large bowl, combine the harissa paste, ground cumin, cumin seeds, Aleppo chilli flakes, lemon zest, lemon juice, honey, olive oil and a pinch of salt.
Add the carrots and toss well to coat. Arrange on a baking tray and roast for 25–30 minutes, turning halfway, until tender and caramelised.
For the final 10–15 minutes of cooking, spread the Merchant Gourmet Puy Lentils onto a lined baking tray. Drizzle with a little olive oil, season lightly with salt and roast until crisp.
Meanwhile, mix the labneh, garlic and a pinch of salt in a small bowl.
Spread the garlic labneh onto a serving platter.
Arrange the glazed carrots over the labneh, then scatter over the crispy lentils.
Finish with the crumbled feta, fresh herbs and a drizzle of olive oil before serving.