Rinse lentils, then pour into a saucepan. Cover with triple the volume of cold water and cook for about 15-20 minutes, until tender but not mush. Drain under cold water and set aside.
Preheat the oven to 180°C / 370°F. Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Cook for 15-20 minutes, or until they are softened and browned.
To make the tahini dressing place all of the ingredients into a small jar and mix until fully combined. Keep the leftovers in a sealed container in the refrigerator for up to three days.
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