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Cumin Roasted Carrot and Lentil Tacos

Cumin Roasted Carrot and Lentil Tacos

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

7g+ fiber

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 pound carrot peeled and trimmed; about 4 large or 8 regular-sized
2 tbsps olive oil divided
1 1/2 tsps cumin ground, divided
1 tsp coriander ground
1/4 tsp cinnamon
1/4 tsp paprika smoked
1/4 tsp harissa seasoning
salt coarse
1 small onion red; chopped
1 1/2 cups lentils, brown or black or green; cooked (or 1 can lentils, rinsed and drained)
1/2 tsp chili powder ground
1 tbsp lime juice freshly squeezed, plus extra for serving
1/2 tsp salt sea (or to taste)
pepper black; freshly ground
8 tacos shells corn or whole wheat; soft
2 large avocado Hass

Instructions

Preheat the oven to 400F. Half or quarter the carrots (depending on how wide they are), then cut them into 1-inch long pieces. Place them in a large mixing bowl with 1 tablespoon olive oil, 1 teaspoon cumin, the coriander, cinnamon, smoked paprika, and the harissa, if using. Toss well to combine. Transfer the carrots to a foil or parchment lined baking sheet and sprinkle with coarse salt. Roast for 30 minutes, stirring every 10 minutes, or until the carrots are very tender and a little crispy.
While the carrots roast, heat the remaining tablespoon olive oil in a large skillet. Add the red onion. Saute for 5 minutes, or until the onion is soft and clear. Add the lentils, the remaining ½ teaspoon cumin, the chili powder, lime juice, and salt. Stir to combine everything and heat the lentils up (about 1-2 minutes). Turn off the heat.
Toast the tortillas gently over an open oven burner (about 1 minute per side). Alternately, you can wrap them in foil and place them in a 350F degree oven for about 5 minutes prior to taco assembly.
To assemble tacos, place ¼ cup lentil mixture, a handful of roasted carrots, and a few avocado slices in each taco. Top with an extra squeeze of lime juice, if desired. Fresh, chopped parsley makes a nice accompaniment, too. Enjoy.