Roasted Carrot and Red Lentil Ragout

[seahorse]

This dish is fantastic!  I've prepared it a few times and have always had great results.  The chipotle chili powder really does make a difference.  It provides a smokey/roasted quality that I don't think one would get without it.  If you are also cooking this for kids, I'd recommend leaving out the cayenne altogether unless they like spicey.   

[VeganSapien]

I thought this was great.  I just used plain old chile powder as it was all I had.  I t added enough spice and was tasty.  Next time I might leave some of the roasted carrots out of the lentil mixture and serve them on top.  They taste awesome.

[~treehugginghippiefreak~]

I love this recipe.  I used slightly more carrots (2 lbs) and slightly less oil but other than that I followed the recipe exactly.  I had it for dinner last night and lunch today.  This is seriously good! : )

[carrot_wench]

mmm...I've had this in my recipe box for a while now, but I'm curious:

Do the carrots get mushy by the time the lentils are cooked? it seems like roasting AND simmering in water would result in unpleasantly overcooked carrots.

[Heliamphora]

I made my own version of this. The method, if not the flavourings, were much like a tadka dal.

I sliced the carrots into 1cm coins and added some dried marjoram before I roasted them. I cooked the lentils on their own (with just water). Meanwhile, I gently fried lots of finely sliced onions until golden brown, then added some garlic powder and coriander powder and salt. After frying for a moment until fragrant, I added a couple of seeded, diced tomatoes. Then some chili paste and tomato paste. I mixed this into the cooked lentils, stirred in the carrots when they were done, and served it on some rice. Yum.