Ras el hanout carrot and lentil bowl with buckwheat

Method

1. Heat the oven to 220°C (200°C fan). Scrub the carrots and cut them into long, thick batons. Toss them on a baking tray with 1 tbsp of the olive oil, the ras el hanout and a pinch of salt and roast for 25 minutes, turning once.
2. Rinse the buckwheat in a sieve. Put it in a pan with 250 ml water and a pinch of salt, bring to the boil, cover and simmer gently for 10 to 12 minutes until the water is absorbed. Leave it covered off the heat for 5 minutes.
3. Drain and rinse the lentils and finely chop the dried apricots. Warm the remaining 1 tbsp olive oil in a small pan, add the lentils, apricots and 3 tbsp water and heat gently for 4 minutes. Taste, and add salt and pepper as needed.
4. Finely chop the mint. Stir the coconut yogurt with the juice of half the lemon, most of the mint and a pinch of salt.
5. Fluff the buckwheat with a fork and divide between two bowls.
6. Top with the lentils and apricots, then the roast carrots.
7. Spoon over the yogurt, scatter with the remaining mint and serve with the other half of the lemon cut into wedges.

Tip Ras el hanout is a blend, so brands differ in heat and salt. Taste a pinch first if you are unsure.

Photo made with AI.

From Nosha · nosha.app