It’s awesome how some people create new recipes and using parts of vegetables which you would normally throw on the compost pile.
Clean 750 grams of carrots. Keep 100 grams of the green part(foliage). Put in a small blender. Add 1 table spoon of roasted pine nuts, 1 chopped garlic clove, pepper, salt, 1/2 teaspoon of grinded coriander seeds. Add 2 table spoons of olive oil and blend. Add water to obtain a liquid texture. Taste, add pepper and salt.
Slice the carrots in 4 quarters. Spread in a large oven fish. Add 1 teaspoon of cumin seeds and a drizzle of olive oil. Bake in the oven at 180° for 30mins. Stir halfway.
In the meanwhile, boil 120 grams of green lentils in salted water until al dente.
Chop and fry 3 garlic cloves, 1 red onion and 1 chili in a drizzle of olive oil. Add 3 chopped fresh tomatoes. Add 1 teaspoon of paprika powder, 1 teaspoon if cumin seeds, and 1/2 of a teaspoon of coriander powder. Stir now and again. Allow to simmer for approximately 15 mins. Taste, add pepper and salt.
Drain the lentils. Mix with the tomatoes.
Serve carrots, lentils and tomatoes with the pesto, lucious burrata and some fresh parsley ( fresh coriander would be even better).
Thanks Libelle lekker-magazine for inspiring me.
Doc V's Healthy Kitchen 