1½ cups French green lentils, rinsed and picked over
1 small yellow onion, quartered
1 large bay leaf
sea salt and freshly ground black pepper
1 tsp cumin
1 tsp coriander
1 bunch carrots, scrubbed, trimmed, halved lengthwise
3 tablespoons olive oil, more as needed
garlic cloves crushed
Juice of one lemon
3 tbls pure pomegranate molasses
Pom seeds and fresh cilantro to garnish
1. preheat oven to 425ºF.
2. Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf, cumin, and coriander. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding their shape about 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
3. Toss the carrots with 2 tablespoons of the olive oil and molasses, salt and pepper and crushed garlic. Roast in the oven until caramelized and tender, tossing them halfway through. About 20 to 30 minutes.
4. Toss the lentils with a drizzle of olive oil, a good squeeze of lemon juice, adjust salt and pepper to taste. Place the lentils on a large platter and top with the roasted carrots, drizzle pomegranate molasses all over the top garnish with cilantro and pom seeds.
5. Serve at room temp.