My trip to Seattle to work on the Cody nutrition video series proved to be a pretty ragin’ food fest. The pre- and post-production days, along with nights off gave me some time to explore the city, meet the amazing locals, and sample, er, quite a bit of fantastic food. You know, for research purposes.
When I travel, I put wish-list restaurants in two groups: the vegetarian restaurant, and the non-vegetarian restaurant that has enough veg-friendly options to be worth the visit. As much as I find a lot of inspiration at both of these types of establishments, they can also have their drawbacks. First, the vegetarian restaurant, bless them, can tend towards the dated, you know what I mean? Overly-sauced, overly-cheesed, overly seitan-ed out places that offer satisfying, but not very health conscious dishes reminiscent of 1997. Yea. The second place is great if you want to eat out with meat-loving friends (and thank goodness most American restaurants recognize that vegetarians don’t always travel in packs!). The issue is that these places don’t recognize that we also need substance. There are plenty of creative veggie-centric plates, but nothing that is going to really fill me up! When I was in Seattle, I rarely saw a single bean, lentil or a cube of tempeh on a menu. If I was lucky enough to see a whole grain, it was a sprinkle on top like a garnish. I feel like I’m always compromising somehow, which sounds ridiculously gripe-y, but maybe this is my PSA to say that both types of restaurants are so close to getting it so right that it is worth putting it out there in hopes that someone hears my cry.
One of my most favourite dishes at a hip and trendy non-vegetarian spot was a roasted carrot, fennel, harissa and yogurt combination, that was as strong in its presentation as it was in flavour. The plate was literally piled with roasted carrots and fennel – a stellar sight for ravenous eyes – bathed in the silkiest scarlet sauce, all nestled in a generous swathe of thick yogurt. It was kind of thing I could barely wait to dig into (I had to share with the rest of my table…rough!), and sad to see the server remove the licked-clean plate. BUT! Where was the rest of it? I realize that this was intended to be a side dish, but there were literally no other options on the menu unless I was to join my table mates and dig into a roast chicken.
Being back home in Copenhagen in the thick of winter, I felt the urge to bring a little light and spice to the table. Fondly recalling the jolt to my taste buds that carrot dish conferred, I decided to make my own version that included a simple upgrade with lentils that any vegetarian would be happy to call dinner. Or anyone for that matter.
Harissa is a north African chili pepper paste traditionally added to meat and fish stews, and to spice up couscous, but I think it’s delish with all the things, especially winter veg that could use a major flavour injection. If you have not made your own harissa before, it’s a relatively quick and painless process that can give your food a serious wake-up. It is bright, bold, spicy, smoky and just plain yummmm. It keeps well in the fridge and a delightful thing to have on hand when you’re not really sure what to do with that pumpkin (slather it in harissa and roast it!) or that tempeh (marinate it in harissa and fry it!) or that kale (dress it in harissa and stuff your face!). If you can’t wait another second to make this dish, you can also buy pre-made harissa paste at ethnic grocers and gourmet markets. It’s sold in small tins, tubes, or jars – just look for versions without any preservatives or unpronounce-ables (but it goes without saying that the homemade kind is best, obvi).
You can really use any kind of chili to make harissa, and I suggest a variety to achieve a deep and complex flavour. Some of the ones I chose (based solely on the fact that I already had them in my pantry) were smoked whole ñoras peppers, guajillo, and bird’s eye for some serious heat. Chipotle would be very tasty (it’s a good idea to have at least one smoked pepper variety), or de arbol, jalepeno, ancho…you get the idea. You can also make harissa with crushed chili flakes if that is all you have, just make sure that you balance it out with perhaps more tomato paste and roasted bell peppers. I believe that you should be able to eat a small spoonful of pure harissa without blowing your head off. You’re after something spicy, but also rich and savoury, so strike that balance as you’re choosing the ingredients.
It’s Getting Hot in Here
Chili peppers are a fantastic food to add to your diet, especially in the colder months, as they actually heat us from the inside out! Chilies contain an active substance called capsaicin that significantly increase thermogenesis (a.k.a. heat production), in our bodies. This is precisely why eating spicy food makes us turn read. break a sweat, and can even aid weight loss, as thermogenesis literally burns calories! These burned calories translate into warmth in the cells and therefore heat in the body. This is the exact same process that takes place in hibernating animals to stay warm.
Other foods that have this thermogenic effect are horseradish, mustard, cinnamon, fennel seed, garlic, ginger, ginseng, and turmeric.
I love this kind of dish from a construction standpoint. The first bites deliver the big bold flavours of the roasted veg dripping in smoky sauce alone, and then as you begin to go further and dig around, everything kind of melds together, creating mouthfuls with a little bit of this, a little bit of that. The lentils start hanging out with the lemon-spiked yogurt giving the smooth consistency some tooth and texture, which the veggies then become coated in. The harissa drippings work their way into all the nooks and crannies, and the mint pokes you every so often with a “hello, my name is FRESH!” It hits all the texture notes, the flavour notes, and you’re left feeling, well, really satisfied. Not to mention, full.
This dish is totally vegan aside from the yogurt, which could even be replaced with a cashew yogurt, like the one in my cookbook, or another plant-based one. You can even leave it out all together if you like, but it’s a great team player with the other elements. The lentils could easily be replaced by the beans of your choice, and the veg you can change up according to what you have available. You can even make the harissa dressing for any manner of green salad and serve it over raw things too. This dish would also be really tasty with some toasted nuts or seeds sprinkled on top.
Harissa Paste
Makes about 1 ¼ cup / 300ml
Ingredients:
25g dried chilies of your choice (choose a few types and include one smoked and one spicy variety, if possible)
2 red bell peppers
6oz / 170g can tomato paste (1 small can)
2 cloves garlic
2 tsp. cumin seeds
2 tsp. coriander seeds
2 tsp. caraway seeds
2 Tbsp. freshly squeezed lemon juice
a couple pinches sea salt
cold-pressed olive oil, to cover
Directions:
1. Soak the dried chilies in just-boiled water for about 30 minutes until softened. Remove stems and seeds (wear gloves if you’re handling really spicy ones). Save soaking liquid.
2. Preheat the oven to 400°F / 200°C. Rub the bell peppers with a little coconut oil and place on a line baking sheet. Roast for 20-30 minutes until blistered and turning black in spots. Remove from oven and place in a bowl, cover with plastic wrap and let cool for 15 minutes (this process will help steam the peppers making them really easy to peel). Once cool enough to handle, simply slip the skins off of the peppers, remove the stem and seeds, and the discard them. Put flesh aside.
3. While the peppers are roasting, toast the spices in a dry skillet over medium heat until fragrant, 3-5 minutes. Transfer to a mortar and pestle or a spice grinder and grind until powder-y.
4. Peel garlic and place in the food processor. Pulse to mince. Add the soaked dried chilies, roasted red peppers, ground spices, tomato paste, lemon juice, and salt. Blend on high until relatively smooth (add some of the chilli soaking liquid to thin, if desired). Season with salt to taste and add more lemon juice if desired.
5. Transfer harissa to a clean glass jar and cover with a thin layer of olive oil – this will help prevent it from spoiling. Cover with a tightly-sealed lid and store in the fridge for up to one month.
Roasted Carrot and Fennel with Harissa, Black Lentils and Yogurt
Serves 4
Ingredients:
1 pound / 500g carrots
1 pound / 500g fennel (about 2 medium bulbs)
2 medium red onions
1 Tbsp. coconut oil
1 Tbsp. cold-pressed olive oil
a couple pinches salt and pepper
1 cup / 250ml Greek-style yogurt (preferably goat or sheep)
zest of 1 lemon
pinch of sea salt
1 cup / 225g black lentils (Du Puy or French lentils would also work), soaked if possible
½ tsp. sea salt
1 Tbsp. cold-pressed olive oil
a handful of mint leaves, roughly chopped
flaky sea salt, to garnish
Harissa Dressing
¼ cup cold-pressed olive oil
1-4 tsp. harissa paste, to your taste (I used 3 tsp.)
2 Tbsp. freshly squeezed lemon juice
½ Tbsp. maple syrup
pinch sea salt, to taste
Directions:
1. Preheat oven to 400°F / 200°C. Scrub carrots well and slice them in half lengthwise (if they are relatively large, slice them in quarters lengthwise). Wash fennel and slice lengthwise into thin sections. Peel and slice red onion into eights. Place carrots on a baking sheet and rub with a little coconut oil. Place fennel and red onion on a separate baking sheet and rub with a little coconut oil. Place in the oven to roast for 25-35 minutes until tender and charred around the edges (the fennel and onions may take longer than the carrots, so remove carrots first if necessary). Remove from oven and season with salt and pepper.
2. While the vegetables are roasting, cook the lentils. Wash lentils well, drain and rinse until water runs clear. Place in medium saucepan and cover with plenty of water. Bring to a boil, reduce to simmer and cook covered for about 15 minutes. Add about a half teaspoon of salt, stir and continue to simmer covered, until the lentils are tender, about 5 more minutes. Drain and rinse. Stir in olive oil and season to taste.
3. While the lentils are cooking, whisk the dressing ingredients together. Start with a teaspoon of harissa paste and add more to suit your taste. The dressing should be spicy, but palatable. Add the roasted vegetables and fold to coat well.
4. Combine the lemon zest and yogurt.
5. To assemble, divide the yogurt and lentils among four plates. Pile the vegetables on top, sprinkle with flaky salt, mint, and drizzle any remaining dressing over the top. Enjoy.
Note: If you are in Copenhagen and looking for high-quality organic spices for this recipe or any others, check out ASA spice shop in Torvehallerne! They are simply. the. best.
* * * * * *
Oh yea, Happy New Year everyone! I hope everyone’s 2016 has started off on the right foot.
Here are a couple things I’ve been up to:
Cody app and I have collaborated to create an online video series with 21 episodes geared towards anyone who wants to learn how to cook healthy, plant-based meals! I have been wanting to put together an educational + cooking video program for so long now, and I am very proud of how this has turned out. I hope you check it out.
We’ve added four brand-new and exclusive recipes to the My New Roots app. These recipes are specifically for cleansing and detoxification, so if you’re January hasn’t been as “clean” as you would have liked, maybe this will give you some inspiration! Update your app or download it now and get this recipe for Nori wraps with Cleansing Broccoli Pesto along with three other delicious and detoxifying delights (use the filter button to select “Super Clean 2016”) Check out the recipes here.
And I was invited to speak on Jessica Murnane’s podcast, The Things that Freaked my Week. It was fun. Listen here.
BIG love and best wishes for your year ahead.
xo, Sarah B
Show me your harissa on Instagram: #MNRharissa
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I totally relate to the struggle of finding veggie meals with actual staying power—so many places treat a sprinkle of quinoa as a protein. This recipe looks like the perfect antidote, and I’ve been using http://www.koeshindan.com for more hearty plant-based ideas. Definitely trying the carrots and fennel this week!
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Adding lentils turns the roasted carrots, fennel, harissa, and yogurt from a visually striking side into a genuinely substantial vegetarian meal. The advice to combine smoked and spicy chilies while keeping the harissa rich and savoury is especially practical, and the suggested cashew-yogurt substitution makes the dish adaptable. On a separate, game-focused note, Date Everything Guide is an English reference for players looking up character locations, routes, and endings.
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Harissa is a smart counterpoint to the sweet vegetables, and the lentils make the recipe feel complete rather than just a side dish. Authorized submission test note: I run mini war, a lightweight browser strategy game for quick pauses.
Roasting the carrots and fennel before combining them with lentils gives the dish both sweetness and enough texture to stand on its own. Authorized submission test note: I run Meowdoku, a small browser cat-logic puzzle for short cooking breaks.
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This recipe is exactly my kind of winter comfort food—bold, colorful, and satisfying without feeling heavy. I love how the harissa brings heat and depth to the roasted carrots and fennel, and the lentils make it feel complete enough for dinner. It’s the kind of dish that makes plant-based cooking feel exciting and substantial. For anyone who enjoys creative food ideas, I also like exploring tools like ai song generator for adding a fresh creative spark.
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Such a vibrant winter dish — the roasted carrots, fennel, and lentils sound like the perfect balance of comfort and freshness. I especially love the idea of making harissa from scratch for that extra depth and heat. It’s inspiring to see a recipe that feels both nourishing and satisfying, not just a side. I also enjoy discovering playful tools like Random Pokémon Generator when I’m taking a quick break from recipe browsing — it adds a fun little spark to the day.
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Love how this recipe turns a restaurant-inspired side into a satisfying, plant-based main. The harissa, roasted carrots, fennel, and lentils sound like such a smart winter combination—bold, hearty, and still fresh. I also appreciate the practical tips on making harissa from scratch or using a good-quality store-bought version. If you enjoy creative food ideas like this, you might also like trying an AI Singing Voice Generator for a fun, modern way to explore voice-driven content creation.
This recipe is exactly the kind of winter meal I love: vibrant, satisfying, and full of bold flavor without feeling heavy. The combination of roasted carrots, fennel, harissa, and lentils sounds perfectly balanced, and I appreciate how you turned a side-dish idea into a complete dinner. I’m especially inspired by the way you describe harissa as a way to wake up simple vegetables—so true. If you enjoy creative, plant-forward recipes like this, you might also like exploring Lofi Converter for a different kind of cozy, atmospheric vibe.
This recipe is exactly the kind of hearty vegetarian dish I crave in winter—sweet roasted carrots, fennel, and lentils with that bold harissa kick sounds incredible. I love how it turns a side-dish idea into a полноценный meal with real substance. The balance of spice, comfort, and fresh flavor feels so My New Roots. I’d also love to see more visual inspiration like this through Photo to Coloring Page—such a fun way to turn a photo into something creative and memorable.
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Such a beautiful way to turn a memorable restaurant dish into a hearty, winter-friendly meal. I love the idea of adding lentils for extra substance while keeping the carrots, fennel, and harissa front and center. The balance of spice, sweetness, and texture sounds spot on. It also makes me think of experimenting with bold flavors in my own kitchen—there’s a lot of creative inspiration on Witch Hat Atelier Spell Maker too: Witch Hat Atelier Spell Maker. Looking forward to trying this version soon!
This recipe is exactly the kind of winter comfort food I love—simple, vibrant, and genuinely satisfying. The combination of roasted carrots, fennel, lentils, and harissa sounds like such a smart way to turn a side dish into a full meal. I also appreciate the balance of bold flavor and wholesome ingredients. It’s the kind of post that makes me want to try making harissa from scratch, then experiment with it on everything. For anyone interested in another unexpected find, I also came across 格ゲー認知診断 recently.
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When I first tried making harissa at home I was braced for something fussy, and it turned out to be maybe fifteen minutes of work for a jar that saved every sad winter vegetable in my fridge for weeks. The lentils here are what makes it dinner instead of a side — that gap you describe is real.
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I made this last night and the combination of sweet roasted carrots with the spicy harissa was perfect. The fennel added such a nice fresh crunch to balance everything out. Do you think this would work well with green lentils instead of brown?
I love the honesty about vegetarian restaurants leaning ‘overly-sauced, overly-cheesed, reminiscent of 1997’ – so true. This harissa carrot and fennel combination looks gorgeous, and the lentils make it a real meal instead of a side dish pretending to be dinner. Also, tracking down good harissa paste locally is its own little treasure hunt, but totally worth it for a recipe like this.
The Seattle restaurant taxonomy – ‘vegetarian restaurant’ vs. ‘restaurant with enough veg options to be worth it’ – is painfully accurate, especially the point about places that forget vegetarians also need substance. Roasting the carrots with harissa and pairing them with lentils sounds like exactly the kind of filling plate that’s missing from most menus. Saving this for my next weeknight dinner rotation.
Funny how the vegetarian-restaurant problem shows up in grocery aisles too — the “veggie” section is all patties and cheese, no lentils in sight. That gap between plentiful and actually filling is real. Harissa on roasted carrots sounds like the fix.
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I tried this recipe last weekend and was surprised by how well the spicy harissa paired with the sweetness of the carrots. The fennel added a nice subtle licorice note that balanced everything out. Do you think it would work with green lentils instead of brown?
I tried this recipe last weekend and was surprised by how the harissa balanced the sweetness of the carrots. The lentils made it hearty enough for a main dish, though I added a bit more lemon juice for extra brightness. Have you ever tried roasting the fennel separately to get a crisper texture?
I made this for dinner last night and the combination of spices with the roasted carrots and fennel was incredible—definitely a new favorite. The lentils added such a nice hearty texture to balance everything out. Have you tried swapping the fennel for something else, like parsnips, in colder months?
I made this last night and was surprised by how well the fennel worked with the harissa—it added a nice subtle sweetness. The lentils made it feel hearty enough as a main dish. Do you think it would work with roasted chickpeas instead if someone wanted a different texture?
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I made this last night and the combination of harissa with roasted carrots and fennel was surprisingly perfect—I never would have thought to pair them together. The lentils gave it a nice hearty base, and it held up well as leftovers for lunch today. Have you tried adding a dollop of yogurt on top to balance the spice?
I tried this recipe last weekend and was pleasantly surprised by how the harissa balanced the sweetness of the carrots. The fennel added a nice subtle licorice note that I hadn’t expected. Do you think it would work well with green lentils instead of brown?
I made this dish last weekend and was pleasantly surprised by how the harissa added warmth without overpowering the fennel. The lentils gave it a nice hearty texture, perfect for a light dinner. Do you think it would work well with roasted chickpeas instead of lentils for a variation?
I made this last night and was surprised by how well the fennel worked with the harissa—definitely a flavor combo I hadn’t tried before. The lentils added a nice heartiness that made it a satisfying main dish. Do you think this would work with roasted chickpeas instead of lentils for a different texture?
This looks like a wonderful way to use up those root vegetables I always have lying around. I’ve never thought to pair harissa with fennel, but the spice and sweetness sound like a perfect match. Do you think it would work well with green lentils instead of brown?
I tried this recipe last weekend and was surprised by how well the spicy harissa paired with the sweetness of the carrots. The fennel added a nice fresh crunch, though I might add a bit more next time for extra texture. Do you think this would work well as a meal prep dish for the week?
I tried this recipe last weekend and the combination of harissa and fennel was surprisingly perfect—the sweetness of the carrots balanced the spice beautifully. I substituted green lentils for brown and it worked well, though I had to adjust the cooking time slightly. Have you ever tried adding a dollop of yogurt on top? It added a nice creamy contrast.
I made this dish last weekend and was surprised by how well the spicy harissa balanced the sweetness of the carrots. The fennel added a nice subtle crunch too. Any suggestions for a protein to pair with it for a heartier meal?
I tried this recipe last weekend and was surprised by how well the fennel paired with the harissa—it added a subtle sweetness I hadn’t expected. The lentils made it hearty enough for a main dish, though I might add a bit more lemon next time for extra brightness. Have you experimented with swapping the lentils for another legume, like chickpeas?
I tried this recipe last weekend and was pleasantly surprised by how well the spicy harissa balanced with the sweet roasted carrots. The fennel added a nice subtle anise flavor that I wasn’t expecting. One question—did you use brown or green lentils for this? I used brown and they held up well, but I’m curious if green would work too.
I tried this recipe last weekend and was pleasantly surprised by how the harissa balanced the sweetness of the carrots. The fennel added a nice subtle licorice note that I didn’t expect to work so well with the lentils. Have you ever tried swapping the lentils for chickpeas? I’m curious if it would hold up as well.
I tried this recipe last weekend and was surprised by how well the spicy harissa paired with the sweetness of the carrots. The fennel added a nice subtle licorice note that balanced everything out. Do you think it would work with green lentils instead of brown?
I tried this recipe last weekend and was surprised by how well the spicy harissa balanced with the sweetness of the roasted carrots. The fennel added a nice subtle anise flavor that I hadn’t expected. Do you think it would work well with green lentils instead of brown?
I made this last night and the combination of harissa with roasted carrots and fennel was surprisingly balanced—it’s not too spicy, just warming. The lentils added a nice heartiness that made it feel like a complete meal. Have you tried swapping the lentils for chickpeas? I’m curious if that would work as well.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds a warm, smoky depth without being overpowering. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted carrots and fennel with lentils sounds like the perfect hearty, yet light, meal. I love how harissa adds such a warm depth of flavor without being overpowering. I’m definitely adding this to my rotation for easy weeknight dinners.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds warmth without being overpowering, and it’s such a hearty yet simple meal. I’m definitely adding this to my regular rotation for a satisfying weeknight dinner.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds a warm, smoky depth without being overpowering. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted carrots and fennel with lentils is such a brilliant idea. I love how the earthy lentils balance the sweetness of the vegetables, and using harissa is a fantastic way to add warmth without being overpowering. I can’t wait to try this for a simple yet impressive weeknight dinner.
I tried this recipe last weekend and was surprised by how well the harissa complemented the sweetness of the carrots. The fennel added a nice subtle licorice note that balanced everything out. Did you use green or brown lentils for this? I’m curious if the cooking time varies much between them.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds warmth without being overpowering. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted carrots and fennel with lentils is such a brilliant idea. I love how the earthy lentils balance the sweetness of the vegetables, and using harissa is a fantastic way to add warmth without being overpowering. I can’t wait to try this for a simple, yet impressive, weeknight dinner.
This combination of roasted carrots and fennel with lentils sounds like the perfect hearty, yet light, winter meal. I love how harissa adds warmth without being overpowering. I’ll definitely be trying this recipe this weekend.
This combination of roasted carrots and fennel with lentils is such a brilliant idea. I love how the earthy lentils balance the sweetness of the vegetables, and using harissa is a fantastic way to add warmth without being overpowering. I can’t wait to try this for a simple yet impressive weeknight dinner.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how you’ve created such a hearty, flavorful dish that’s still so light and vegetable-forward. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted carrots and fennel with lentils sounds like the perfect hearty, yet light, winter meal. I love how harissa adds warmth without being overpowering. I’ll definitely be trying this recipe this weekend.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how the earthy lentils balance the spice and sweetness. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds a warm, smoky depth without being overpowering. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how you’ve created such a hearty, flavorful dish that still feels light and vibrant. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds a warm, smoky depth without being overpowering. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how you’ve created such a hearty, flavorful meal from mostly pantry and root vegetables. I’m definitely adding this to my rotation for chilly evenings.
This combination of roasted carrots and fennel with lentils sounds like the perfect hearty, yet light, meal for this time of year. I love how harissa adds such a warm depth of flavor without being overpowering. I’m definitely adding this to my weekend cooking list.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how the earthy lentils balance the spice and sweetness. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how the earthy lentils balance the spice and sweetness. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how you’ve turned such humble ingredients into a vibrant, complete meal. The fennel is a particularly nice touch for adding that extra layer of flavor.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds a warm, smoky depth without being overpowering. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted carrots and fennel with lentils is brilliant. I love how the harissa adds a warm, smoky depth without being overpowering. I’m definitely adding this to my meal prep rotation for the week.
This combination of roasted harissa carrots and fennel with lentils is brilliant. I love how you’ve built a complete, satisfying meal around lentils, and the fennel is such a smart addition for that extra layer of flavor. I’m definitely adding this to my meal prep rotation for next week.
This combination of roasted carrots and fennel with lentils sounds like the perfect hearty, yet light, winter meal. I love how harissa adds warmth without being overpowering. I’m definitely adding this to my meal prep rotation for next week.
Hi very nice artical
I made this yesterday and it was amazing!
I didn’t have dry chillies so I used three kinds of fresh chillies – big, medium, and small ones, and also some powder.
Love your recipe! I am excited and will try it today. Is it going to be very spicy?
Just cooked this and it was unexpectedly absolutely gorgeous.
Hello Sue!
That’s wonderful to hear! I’m so glad you enjoyed it 🙂
All the best,
Sarah B
Thank you for sharing this recipe! It sounds delicious. I’ve never tried making harissa carrots before but it definitely seems like a great way to spice them up!
It looks really sumptuous. Thanks for sharing your recipe!
I just made this for dinner after getting carrots and onions from our CSA….and while it’s not anywhere near as pretty as yours it tastes absolutely incredible. Hits all the points. Thank you so much for sharing!!!!
Hi Sarah, made your dish yesterday and we really loved it! For my raw/vegan class I’ve been practicing different recipes and this is one of them! I made it vegan by substituting the yoghurt for a sour-cashew cream. In stead of roasting the fennel I sliced it very thin and marinated it in olive oil, lemon juice, lemonzests, salt and pepper. The fennel got a nice zingy flavour (because I would miss that when omitting the yoghurt, and cashew cream never gets that same sourness a diary-based yoghurt has) and it also kept its bite. The harissa is really lovely and all flavours together were really good! (going to smoke my peppers next time!) Thank you for this recipe, will dive into more of your recipes thats for sure! Lots of love from Holland!
Wow delicious 🙂
https://goodfoodo.blogspot.com/
Lentils are severely underrated and harissa is my favourite sauce. Love this recipe and have to try it!
I can’t with this blog anymore, it’s making me way too hungry just browsing ;).
Fantastic recipe. Thanks for posting it!
The Nori wrap looks so awesome! Gonna find your app immediately >.< Thank you for sharing!
I always try your recipes. They all were delicious. And this one is very easy to make. Thanks.
Thanks for sharing the wonderful recipe.
I love this recipe! I’ve made it several times. Now I make a batch of the harissa sauce and freeze it so next time I want to make this dish it’s quick and super easy. Even my non vegetarian partner likes it. Yum!
Wow, this is a very simple dish to make – especially if you have made a huge batch of harissa ready for use!
I made this and it’s just so yummy!!!! although I didn’t have time to make the Harrissa but will consider making it next time. Thanks for posting :))
Made this Harissa carrots and lentils dish tonight and it was absolutely sensational. So friggin’ amazing. My boyfriend said he could be a vegetarian if all meals were that good.
I can’t with this blog anymore, it’s making me way too hungry just browsing ;).
Hi Sarah!
Your blog and book are my go-to when trying to plan dinner! Thank you for your beautifully creative and yum recipes.
If you are ever in Vancouver, try The Acorn Restaurant on Main. Every time I’ve eaten there, I’ve always been full and satisfied ( and blown away too!)
Happy holidays!
Hi Sara, I enjoyed reading your blog. Both the recipes that you posted in the blog look quite amazing and healthy. I am right now heading to the store to purchase the ingredients. Thanks for sharing it.
Dear Sarah, I only discovered your blog a couple of days ago via link from Veronika (Carrots for Claire). I was curious to try this unusual (for me) combination and can say you made my day! So delicious! Can’t wait to explore more of your recipes.
Thanks and greetings from New Zealand
Same here Sigi, just been to a cafe in Kinglands Auckland that makes all her food and her cook book was their.
Nicola
I cant wait to try this later the recipe looks so beautiful. Great pictures in your blog it inspires reader to create the dish.I Agree with you about vegetarian restaurant.
I’ve learned several dishes from your blog, this is another one to give a try, hope that I will be successful, thanks for sharing
It looks spicy. I think it is not easy to make this recipe. It includes many variety ingredients and the cooking techniques are not simply. But I am sure that the taste will be awesome.
Thank for sharing !
This was amazing! I ate it with wheat berries and it made for a hearty lunch 🙂
Outstanding concept in presenting carrots and fennel seeds together.. with a aroma and perfect blend of good food.
love your recipes Sarah! I did this last Saturday and tonight I’m trying
the chick pea and sweet potato soup (-:
This post found me while down and out with the flu. I downloaded your Cody App and loved it! So many tweaks on what I do to prepare plant based foods. And I am loving massaged salads – so much I created a Face Book contest and had 8 submitted salads, all so wonderful. Keep doing what you do 🙂
Hi Sarah! I love this recipe, and I was wondering if you could tell me what type of sprouter you use? I know I have seen you post pictures of ceramic one but couldn’t find a post where you mentioned the brand! Thank you!
I just made this and it was truly one of the best things I’ve ever eaten (and I am in no way taking the credit for that!). Such a fantastic recipe, the lemony yoghurt just completes it.
FLAVOR. EXPLOSION. this is absolutely one of the best things I’ve ever made. thank you for your beautiful website and your lovely, wholesome recipes that never cease to impress. xoxo
I saw the title and thought OOH! I’ve been wishing I knew how to make that dish from The Whale Wins. And then read that you’d been here in Seattle:-)
So excited to make this at home, and with lentils too! Thank you!
Gorgeous photos! These dishes look gourmet! Been looking for something new to mix with lentils. Thanks for sharing!
You are a genius Sarah! This was SO GOOOOOOD! Even my father who claims he doesn’t like lentils or veggies really, he loved it (ha!) – btw your new banner is gorgeous, makes me want to run to the store to get my hands on some radishes of my own :). Thanks a million once again for showing us all how yummy veggies are (and convincing my dad)! XOXO
I made this the other day and it was so so good! i made a couple adjustments to the Harissa sauce since i didnt have some ingredients and it was still delicious! And this was my first time cooking and eating fennel!
love that your own harissa!
and this recipe sounds so flavour packed, filling and such gorgeous colours! (not to mention beautiful pictures)
can’t wait to make this recipe 🙂
Bec {Daisy and the Fox}
xx
love that you *make* your own harissa
(i have terrible spelling issues 😛 )
I’ve never considered adding harissa to anything but felafel since going vegetarian, but I’m definitely going to try this! Sounds like an interesting flavour combination, thanks Sarah.
Besma | Curiously Conscious
I cant wait to try this later the recipe looks so beautiful. Great pictures in your blog it inspires reader to create the dish.I Agree with you about vegetarian restaurant.
Wow! Great recipe Sarah! It looks so delicious, will definitely try this!
Thank you for inspiring! <3
I think I would love harissa, because I love to eat spicy! This looks beautiful. Carrots and lentils are my favorites too!
Wow…made this yesterday and it was Wonderful!! Tasty and satisfying…the flavors work so well together!! looking forward to leftovers today for lunch…
What a lovely recipe! I often cook from your amazing cook book and I love it. xx Janine
I made this for an extremely late Christmas party. It was a total hit. Delicious! Thank you!
This recipe looks delicious 🙂 Congrats for your blog, I really love it !!
My husband keeps talking about this dish 2 days after we had it for dinner – it was deliscious! Thank you for another fabulous contribution, we looooove you and your recipes!
With much gratitude, from Oxford, UK.
Oh man!! I can’t wait to try this tonight. You will forever be my food and nutrition superhero goddess! Thank you for all the inspiration and ideas!
The fennel and harissa recipe was fantastic! I plated it with a quick cashew cream sauce instead of the yogurt (cashew butter, lemon juice, water, herbamare, honey) and it worked really well. Your recipes are always so good!
Do you have any suggestions for harissa paste without the garlic? I am violently, violently allergic to garlic and get respiratory problems if I eat even the smallest sliver, but would love to try this recipe. Do you think the paste would hold without the garlic, or should I replace it with some kind of tight little onion?
Your salad looks awesome and I so agree with you about the vegetarian restaurants. I have just discovered your blog and am looking forward to checking out some more of your posts.
Looks so beautiful and flavourful too, lovely! xx
Where do you find nyoras pepper in Copenhagen? I’ve been looking for them like crazy. Awesome recipe too!
Hi Sarah,
I have been looking through your website to see if you had a great recommendation for an at home water filter? What do you use? Also do you have a nice chemical free shampoo recommendation? Thank you in advance!
Hi Sarah!
I recognize you frustration with vegetarian options at restaurants SO well! I often have my most interesting food experiences at non-vegetarian “hipster” restaurants, but as you say the dishes are often intended as sides, and it’s difficult to pick and chose foods that make up a coherent menu or makes you full enough. But just last night actually I had such an awesome vegetarian food experience in a reataurant here in Stockholm that I definitely think you should look up if you would come here sometime! It’s called Gro, and they have one vegivore 4 course menu and one omnivore 4 course menu that they change up every once in a while. The vegivore menu was this time filled with things like charred Jerusalem artichoke, sunflower seeds and hollandaise, dehydrated and rehydrated potatoes with soft and buttery leek and eggs with crispy onion sprinkle, barleyotto with sheep’s cheese & perfectly cooked beets in different textures and a homemade yoghurt ice cream with marinated parsnip and strawberries. Ugh! So good! <3 and wine pairing with that, if one would like.
With that said, I'm gonna make me some harissa paste and roasted vegs after this recipe asap!
Hope you had a lovely weekend!
xx
Agnes
This recipe left me and my family speechless. This is art, Sarah! Amazing. Thank you.m!
This is my feeling about restaurants too! I rarely eat out, so when I do I really want it to be an experience, but sometimes feel the lack of substance in veggie dishes (although delicious) end up making me still hungry once back home. Anyways, I was planning on making your butternut lasagna for dinner tonight, but it’s going to rival with this dish now! Guess it will depend on how much time I have 😉
Hi Sarah, thank you for those next recipes. It’s just not easy to find them in your app. For NORI WRAP i have to get down and down and down to find it. It will be useful to put them ay the beginning or add in menu – NEW.
Thank you !
You are killing it in this post woman – so much goodness packed in here! I love it. From your app to this dish, to the new video series! You amaze me. xoxo
Your photos are GORG and drew me into this recipe. Definitely going on the “need to make asap” list. Thanks, as always, for your stunning recipe inspiration! 🙂 x
I’m not the biggest on chilli, but it does look good. It’s good to be back home, isn’t it 🙂
I definitely agree with you in the vegetarian restaurants vs non-vegetarian restaurants divide. If I ever open my own restaurant I would want it to be one that would be vegetable focused and healthy, but without sacrificing taste, satisfaction, or style. Unfortunately there’s nothing quite like that where I am. This sounds like the exact sort of veg dish I would love to order when eating out, and rarely get to.
I completely agree with you about the vegetarian restaurant options out there. There are some amazing vegan/vegetarian restaurants on the west coast of the US, but other than that, I haven’t found anything spectacular. But with recipes like this, who needs to go out?! 🙂
Gorgeous. I agree 100% about both vegetarian restaurants and veg entrees. I often feel the same way about salads. Chef’s could really grow their businesses by putting more thought into well-composed salads, rather than haphazardly throwing stuff together, with greens that too often are beyond freshness, like they don’t matter. They DO. Good salads are probably #1 on my list of criteria for where I want to eat. Congrats on Cody, and good luck! It looks amazing.
Beautiful post, as always. And thanks so much for giving the podcast episode a shout out! #bananasallday
I love harissa! I will definitely try this!
I was looking at your pinterest pics last night. I am inspired for the New Year for your recipes> xoxo
Wow, such an inspirational recipe, I have to try it! I’m a huge fan of fennel, so you got me there already 🙂 And about the vegetarian dishes in restaurants. We have the same problem in Slovenia. Owners of the non-vegetarian restaurants seem to think that all vegetarians ever eat is fried cheese, fried veggies or frozen veggie steaks, that are just terrible. Not all of them, but I can say most of them. I’m not a vegetarian, but I’d still love to have a nice veggie dish when I go out.
Looks completely delish! Can’t wait to try.
Lets open a veggie restaurant!!!!! Lets join forces!
Love the recipe, thanks!
Turn up the heat!! I am ALL about this harissa paste. And I bet it balances perfectly with the natural sweetness of the carrots 🙂
This looks amazing! I am making this for supper tomorrow night 🙂
I have an android so I don’t believe I can access the new app recipes. Is there a way you can share them? I really, really want to try that smoothie and tea recipe! Pretty please? lol
I completely agree about your take on vegetarian vs. non vegetarian restaurants! The vegetarian restaurants are usually pretty boring and not creative, while the non-vegetarian places with exciting vegetable centric dishes only want to offer protein in the form of cheese. I wish there were more places that did tasty, high-end, bean/legume centric dishes! More places seem to be offering things like “ancient grains” salads with stuff like quinoa and faro, but fancy beans, not so much 🙁
Love this carrot-fennel-harissa-lentils take. Will have to give it a try 🙂
I’m not a chili lover, but I made my own harissa few weeks ago and I love it! Thanks for sharing this inspiring salad ^_^
Found you in Instagram and am so glad I did! What a gorgeous dish! I’m in love… ❤️
This is an unbelievably awesome looking salad! Love that harissa dressing!
Oh yummy!
http://xoxobella.com
Harrissa has always seemed, to me, to be this unapproachable condiment that I’ll never try but this sounds easy and delicious! I’m excited to try it. I think it would be right delicious added to roasted sweet potatoes as well.
Gorgeous meal, gorgeous photos! And I’m totally grooving to your podcast right now <3