Whole Roasted Carrots with Black Lentils with Green Harissa

Ingredients

• 2 pounds whole carrots (I like to use the ones with the tops and smaller in size if possible)
• 2 cups uncooked black lentils (also called Beluga lentils)
• 3 cups unsalted vegetable stock
• approximately 2 tablespoons olive oil
• 2 tablespoons cajun seasoning, divided (I love “Northwoods Fire” by Penzeys spices Beware not to use too much!)
• 1 tablespoon minced garlic
• 1/2 cup onions

Instructions

1. Preheat oven to 400°
2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan and add the onion and garlic; sauté 5 minutes or until golden.
3. Add stock, lentils, and 2-3 teaspoons of Northwoods Fire or Cajon seasoning of choice
4. Bring to boil. Cover, reduce heat, and simmer for 45 minutes or until lentils are tender.
5. Scrub and trim carrots and toss with 1-2 tablespoons of olive oil, 1-2 tablespoons Cajun seasoning, tossing well to coat.
6. Arrange carrots in a single layer on a baking sheet. Bake at 400° for 30 minutes or until tender.
7. To serve; place lentils on a serving dish or individual plates and place carrots on top and drizzle with Harissa sauce . Enjoy!