Instructions
Follow the steps and taste along the way.
Prepare the carrots
Preheat the oven to 220 °C. Peel the carrots and cut them diagonally into pieces about 1.5 cm thick. Toss with 15 ml olive oil, 2 g salt, the cumin, and smoked paprika.
Roast the carrots
Spread the carrots in a single layer on a baking sheet and roast for 25 to 30 minutes at 220 °C. Turn the pieces halfway through; the carrots should be tender and golden at the edges.
Cook the lentils
Rinse the lentils, put them in a pot, and add 600 ml water. Bring to a boil, add the remaining 2 g salt, and simmer for 20 to 25 minutes, until tender but still holding their shape. Drain.
Mix the dressing and prepare the orange
Whisk the tahini, lemon juice, pressed garlic, and 25 ml water until smooth. Peel the orange, removing the white pith as well, and cut the flesh into smaller pieces. Chop the parsley.
Finish and serve
Toss the warm lentils with the remaining 10 ml olive oil and the black pepper, then divide them between two bowls. Add the roasted carrots and orange, drizzle with the dressing, and sprinkle with pumpkin seeds and parsley.
