Spicy Roasted Carrot & Red Lentil Ragout

When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!

This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.

We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!

Yield: 6 servings

• 2 pounds carrots, peeled, cut in half and quartered
• 5 tablespoons olive oil
• 2 ½ teaspoons kosher salt
• freshly ground black pepper to taste
• 1 medium onion, sliced thin
• ¾ teaspoon ancho chili powder
• ¾ teaspoon chipotle chili powder
• ⅛ teaspoon cayenne pepper, optional
• 1 cup red lentils
• 5 cups chicken or vegetable stock
• brown Basmati rice, for serving, optional
• plain Greek yogurt or sour cream, for serving, optional

1. Preheat the oven to 450 degrees, preferably on convection roast.
2. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
3. Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
4. When carrots are cool enough, cut them in 1/4-inch dice.
5. Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
6. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
7. Season with remaining salt and pepper to taste.
8. Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.

Two Years Ago: 

• Pasta with Yogurt & Caramelized Onions

Three Years Ago: 

• Panko-Crusted Mustard Salmon
• Green Smoothies!

Four Years Ago:

• Roasted Potato Leek Soup with Arugula & Creme Fraiche

Five Years Ago:

• Buckwheat Crepes with Mix & Match Creamy Mushroom, Caramelized Sweet Onion, Sautéed Greens, & Citrus Shrimp Fillings
• Roasted Acorn Squash

Pork Tenderloin with Warm Harissa, Couscous & Roasted Vegetable Salad

I wanted to make this dish because it was so pretty! 🙂

I am obsessed with Harissa- and this recipe has an amazing homemade version. This fabulous Moroccan spice paste is then mixed into an Israeli couscous-based warm salad with roasted potatoes and vegetables. Wow. It lived up to its photo in the magazine- really lovely! The leftover Harissa was fabulous over the pork slices. This delicious recipe was adapted from Martha Stewart Living.

I’m bringing this dish to share at Fiesta Friday #73, co-hosted by Michelle @ Giraffes Can Bake and Juju @ Cooking With Aunt Juju. Join the party & check out their wonderful blogs as well!! Enjoy 🙂

Yield: Serves 6

For the Harissa Paste:

• 1 red bell pepper
  
• 1 small clove garlic
  
• 1/4 teaspoon chili paste (I used chili powder)
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon ground coriander
  
• 1/4 teaspoon caraway seeds, ground
  
• 1/2 teaspoon smoked paprika (pimenton)
  
• 1/4 cup extra-virgin olive oil
  
• 1 tablespoon fresh lemon juice
  
• coarse salt and freshly ground pepper

For the Couscous:

• 1 3/4 cups low-sodium chicken broth
• 2 cups Israeli couscous
• Extra-virgin olive oil, for drizzling

For the Roasted Vegetables:

• 1 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
• 1 bunch small carrots, preferably heirloom in a mix of colors, scrubbed or peeled and trimmed
• 2 tablespoons extra-virgin olive oil
• coarse salt

For the Pork:

• 2 pork tenderloins (2 1/4 pounds total)
• Coarse salt and freshly ground pepper
• 1 tablespoon canola or safflower oil

For the Warm Salad:

• 1 tablespoon extra-virgin olive oil
• 1 onion, thinly sliced
• 1 clove garlic, minced
• coarse salt
• 1 pint cherry tomatoes, halved
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh cilantro, finely chopped
• 1/2 cup Harissa Paste, plus more for serving

Make the Harissa Paste:

1. Roast the red pepper over the flame of a gas burner, turning with tongs, until blackened and blistered. (Or roast under broiler, turning as needed.) Transfer to a bowl, cover with plastic wrap, and let stand 15 minutes. Rub off skin with paper towels, then remove and discard ribs and seeds.
2. Puree pepper with garlic, chili paste, spices, oil, and lemon juice in a blender until smooth. (I used a Vitamix.) Season with salt and pepper.

Make the Couscous:

1. Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more.
2. Remove from heat, drizzle with olive oil, and toss to coat.
3. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.

Make the Roasted Vegetables:

1. Preheat oven to 400 degrees (on convection roast, if possible).
2. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt.
3. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes for the potatoes and up to 30 minutes for the carrots. Let cool completely on baking sheet.

Cook the Pork:

1. Raise oven heat to 425 degrees (on convection roast, if possible).
2. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in canola oil to coat. Add pork and brown on all sides, turning as needed, about 6 to 12 minutes total.
3. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. (I used my oven probe.)
4. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.

Make the Warm Salad:

1. Meanwhile, heat olive oil in a large saute pan over medium. (I used the same pan the pork was cooked in after removing the meat to rest after cooking.)
2. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt.
3. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
4. Add prepared couscous, roasted vegetables, and harissa paste to the salad; toss to combine. Season with salt.
5. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.

One Year Ago:

• Shish Taouk: Middle Eastern Chicken Kebabs
• Turkish Bulgur & Vegetable Pilaf

Two Years Ago:

• South Carolina Mustard Pulled Pork
• Perfect Coleslaw

Moroccan-Spiced Roasted Carrots with Harissa and Maple Syrup

This colorful and flavorful dish offered a break from the heavier dishes on the Thanksgiving table. The harissa added some unexpected spiciness as well. This recipe was adapted from Bon Appetit.

Yield: Serves 8

• 2 garlic cloves, finely grated
• ¼ cup olive oil
• ¼ cup pure maple syrup
• 1 tablespoon harissa paste
• 2 teaspoons cumin seeds
• coarse salt and freshly ground black pepper
• 2½ to 3 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
• 1 lemon, thinly sliced, seeds removed

1. Preheat oven to 450° (on convection roast).
2. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.
3. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.
4. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 25 (convection) to 35 minutes.

Do Ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

One Year Ago:

• Roasted Vegetables with Pomegranate Vinaigrette

Two Years Ago:

• Cranberry Relish with Apple Cider