Roasted Carrots, Farro & Lentils with Cashew Sauce

Roasted Carrots on Farro and Lentils with Cashew Sauce

Serves 4


Farro and Lentils

3 C water

2 C vegetable stock

1 C Farro by Bob’s Red Mill

1 C Lentils by Bob’s Red Mill

½ red onion, minced

2 tsp vegetable oil

½ tsp salt

½ tsp cumin

¼ tsp paprika

A few dashes of black pepper

Roasted Carrots

1 bunch of six colored carrots

2 tsp vegetable oil

½ tsp garlic powder

¼ tsp salt

A dash of black pepper

Cashew sauce

1 C raw cashew soaked 1-2 hours

½ C water

2 tsp white wine vinegar

1 ½ tsp salt

1 tsp maple syrup

1 tsp lemon juice

2 cloves garlic

1 tsp of chopped fresh dill

Garnish: fresh dill, parsley, pomegranate seeds


  • For the farro and lentils, in a medium sized pot begin by adding in the oil and once hot add the onions and sauté until translucent. Add the water and vegetable stock right after. Rinse the lentils and farro using a colander. Place in the pot and once it boils set to a simmer for 35-40 minutes. Once done, discard excess water and set aside with lid off to cool.
  • While the farro and lentils are cooking clean your carrots (no need to peel them), marinate with garlic powder, oil, salt, and black pepper. Line a small pan with foil or parchment paper, then roast in an oven at 350 degrees for about 35-40 minutes (or until softened).
  • For the cashew sauce, strain your cashews, throw all ingredients into a vitamix or highspeed blender and blend until perfectly smooth.
  • Place lentils in a dish, line the carrots, and then top with cashew sauce, pomegranate seeds, fresh dill and parsley. Enjoy!


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