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🍽️ Caramelized Honey Carrots on Spelt-Lentil Vegetables

445 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• 100 g green lentils
• 100 g pearl spelt
• 400 g baby carrots
• 4 tbsp butter (15 g each)
• salt
• 1 pinch saffron powder
• 3 tbsp honey
• 2 tbsp apple cider vinegar
• 2 tbsp sliced almonds (15 g each)
• 150 g feta (45% fat in dry matter)
• 2 sprigs mint
• pepper

Instructions

1. 1. Pour the broth into a pot and bring it to a boil.
2. 2. Add the lentils and spelt to the boiling broth.
3. 3. Cover the pot and simmer the ingredients on low heat for about 30 minutes.
4. 4. Add a little water if necessary to prevent the lentils and spelt from burning.
5. 5. By the end, all the liquid should be absorbed.
6. 6. Meanwhile, trim and wash the carrots.
7. 7. Heat the butter in a pan.
8. 8. Add the carrots to the hot butter and sauté them over medium heat for 3 minutes.
9. 9. Lightly salt the carrots.
10. 10. Add a little water.
11. 11. Season the carrots with saffron.
12. 12. Cover the pan and simmer the carrots for 2 to 3 minutes until tender.
13. 13. Drizzle the honey over the carrots.
14. 14. Turn the carrots and glaze them in the honey for 2 minutes.
15. 15. Stir in the apple cider vinegar.
16. 16. Toast the sliced almonds in a dry pan over medium heat for 2 to 3 minutes until golden brown.
17. 17. Let the almonds cool.
18. 18. Coarsely chop the cooled almonds.
19. 19. Drain the feta cheese.
20. 20. Pat the feta dry.
21. 21. Slice the feta cheese.
22. 22. Wash the mint.
23. 23. Shake the mint dry.
24. 24. Pluck the mint leaves from the stems.
25. 25. Season the cooked lentils and spelt with salt and pepper.
26. 26. Place the lentils and spelt into a serving dish.
27. 27. Arrange the feta and carrots on top of the vegetables.
28. 28. Drizzle the dish with the pan juices.
29. 29. Season everything again with salt and pepper.
30. 30. Sprinkle the dish with the mint leaves and sliced almonds.

Nutrition per serving

• kcal: 445
• Protein: 16 g · Fett/Fat: 26 g · Carbs: 36 g