Every now and then, I have ice cream and popcorn for lunch.
I know from where you’re sitting it probably looks all like salads, roasted vegetables and legumes over here. And I love all that stuff…that’s why I write this blog. I make them taste good and they make me feel good. It’s a love-love relationship.
But sometimes (usually on a Saturday) a late lunch ends up being two scoops of the silliest flavors you can think of (No joke, I had a gingerbread flavor called Hansel He’s So Hot Right Now this weekend. It was marvelous.) and some salty popcorn to balance it all out.
Ain’t no thing.
Part of me likes to think I’m doing 7-year-old me justice and living the dream of ice cream whenever I want. I kind of am.
My goal when I make a salad is to make it as alluring as ice cream for lunch can sometimes be. I like to give it an edge, (read: cheese) a little extra flair (harissa) and implement some lazy, but effective technique (roasting) – together those things make a lunch that I would pick over ice cream 6 days out of 7.
Carrots, Peppers and Lentils
- 4 large carrots, cut into rounds
- 1 large red bell pepper, cut into thin strips
- 1-2 tablespoons olive oil
- 1 tablespoon harissa
- 1 cup cooked French lentils*
- 1/4 cup goat or feta cheese for serving
- salt, to taste
Pre-heat oven to 220 C/430 F.
Combine carrots, peppers olive oil and harissa in a large bowl. Mix well until the vegetables are well coated with oil and harissa.
Spread vegetables out on a baking sheet. Bake for 20-25 minutes, tossing half-way through, until golden brown.
Combine lentils and vegetables in a bowl. Add a touch more olive oil if the vegetables are a little dry. Sprinkle with salt and cheese and serve warm or at room temperature.
For cooking lentils: Place 1/2 cup dry lentils in a medium saucepan with 1 1/2 – 2 cups water and a whole garlic clove. Bring to a boil and reduce to a simmer. Cook covered for 25-30 minutes until tender. Drain well to serve.