Instructions
Follow the steps and taste along the way.
Roast the carrots and onion
Preheat the oven to 210 °C. Peel the carrots and cut them into sticks about 2 cm wide. Cut the onion into wedges. Toss them with 15 ml olive oil, the cumin, and 3 g salt. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning the vegetables halfway through. The carrots should be tender, lightly browned at the edges, and still firm.
Cook the lentils
Rinse the lentils, put them in a saucepan, and cover with 700 ml water. Bring to a boil, then simmer gently for 20–25 minutes, until tender but still holding their shape. Drain and stir in 2 g salt.
Sear and finish cooking the tenderloin
Pat the tenderloin dry. Rub it with the ground coriander, black pepper, and 2 g salt. Heat 10 ml olive oil in a skillet and sear the meat on all sides, about 5 minutes total, until a golden-brown crust forms. Transfer it to the oven alongside the vegetables and roast for about 10–14 minutes, until the center reaches 63–65 °C. Let the meat rest for 5–8 minutes before slicing.
Mix the orange dressing
In a bowl, whisk together the orange juice, Dijon mustard, wine vinegar, and the remaining 10 ml olive oil. The dressing should taste distinctly bright and slightly spicy from the mustard.
Finish the warm lentil bowl
Toss the warm lentils with the roasted carrots and onion, the dressing, and the chopped parsley. Taste: the orange and vinegar should refresh the flavors, not overpower them. Slice the tenderloin and serve it over the lentil mixture while both the meat and the side are warm.
