Red lentil dhal and roasted carrots with miso paste

Ingredients

Dhal:

• 1 cup red lentils (approx. 180–200 g)
• 1 large white onion, finely chopped
• 2 cloves of garlic (optional)
• 1 tablespoon of oil (olive/canola/coconut)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (optional, but recommended)
• 1/2 teaspoon turmeric (optional)
• 400 ml vegetable stock
• 300–400 ml tomato passata
• 200 ml Alpro soy cream
• Salt and pepper to taste
• Juice from 1/2 lime (or lemon)
• Fresh parsley or cilantro for serving
• For more protein, you can add 1 package of natural tofu (cut into cubes and fried) – optional, but a perfect protein boost.

Roasted miso carrots:

• 5–6 carrots
• 1 tablespoon white miso paste
• 1 tablespoon maple syrup/honey
• 1 tablespoon olive oil
• A small clove of garlic (or a pinch of dried garlic)
• A pinch of pepper

Attachment:

• 240–280 g basmati rice (approx. 4 servings)

Method

1. Let's start with roasted miso carrots – preheat the oven to 190 °C.
2. In a bowl, mix together the miso, olive oil, maple syrup, and garlic.
3. Coat the carrots in the marinade and spread them out on a baking sheet.
4. Bake for 25–30 minutes until soft and lightly caramelized.
5. Heat the oil in a pot and sauté the onion until golden brown. Add the garlic.
6. Add ground cumin (or coriander + turmeric) and fry briefly.
7. Add the rinsed red lentils, fry lightly, and pour in the broth and passata.
8. Simmer gently for 15–20 minutes until the lentils are tender.
9. Stir in soy cream, salt, pepper, and lime juice.
10. Finally, sprinkle with fresh parsley. If adding tofu, fry the cubes in a pan until golden brown and stir into the finished dhal.