Grilled Carrots with Lentils & Roasted Garlic Chive Yogurt Sauce
Ingredients
Roasted Garlic Chive Yogurt Sauce
-
1
head
garlic
-
½
cup
unsweetened non-dairy yogurt
-
1
tablespoon
lemon juice
-
2
tablespoons
tahini
-
⅓
cup
chopped chives
-
½
teaspoon
onion powder
-
to taste
sea salt
-
to taste
ground black pepper
Lentils
-
¾
cup
French lentils
-
1
clove
roasted garlic
-
2
tablespoons
red wine vinegar
-
1
teaspoon
vegan worcestershire sauce
-
½
teaspoon
dijon mustard
-
⅓
cup
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
Grilled Carrots
-
1 ½
lbs
carrots
-
to taste
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
-
to taste
toasted sesame seeds
Instructions
- Preheat the oven to 425°F.
- Roast the garlic for about 45 minutes until golden and soft.
- In a blender, combine roasted garlic (minus one clove), yogurt, lemon juice, tahini, chives, onion powder, salt, and pepper to make the sauce.
- Cook lentils in water until tender, about 20 minutes.
- Prepare a dressing with the reserved roasted garlic clove, red wine vinegar, worcestershire sauce, dijon, olive oil, salt, and pepper.
- Drain lentils and mix with the dressing, then set aside.
- Preheat the grill to medium-high and prepare the carrots with olive oil, salt, and pepper.
- Grill the carrots for 15-20 minutes until tender and charred.
- Serve lentils on a platter, top with grilled carrots, drizzle with yogurt sauce, and garnish with chives and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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