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In case you thought glazed carrots were for fancy restaurants only, this recipe insists that anyone can make them happen. Leave it to the savoury, flavour-packed lentils to make this dish a wholesome dinner rather than dessert!

You will need

Serves 2

  • 1 bunch baby carrots, 3 cm stalk reserved
  • Vegetable oil
  • 1 cup vegetable stock
  • 1 heaped tablespoon brown sugar
  • 2 tablespoons oat butter (or vegan gluten-free butter if required)
  • Pinch of salt & pepper


  • 1 cup puy lentils
  • 1 cup vegetable stock
  • 1/4 cup red wine
  • 1 bay leaf
  • 3 sprigs thyme


  • Reserved carrot tops
  • Wedge of lemon

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10 mins to prep

  1. Step 1

    Remove the carrot tops, reserving 3cm of the stalk.

  2. Step 2

    Add carrots and oil to a hot pan, cook for a few minutes to bring out the deep colours.

  3. Step 3

    Add the lentils, vegetable stock, red wine, bay leaf & thyme to a pot, cover and cook over low heat for 25 minutes.

  4. Step 4

    To the carrots, add stock, brown sugar, oat butter, salt and pepper. Cover carrots with a cartouche (a baking sheet cut into a circle to fit inside the pan, with a 2cm hole at the centre) and cook over medium-low heat for 25–30 minutes or until the liquid has reduced. Remove the cartouche and season with salt.

  5. Step 5

    Plate the lentils, then top with the caramelised carrots and spoonfuls of the sauce. Garnish with sprigs of reserved carrot tops and serve with a wedge of lemon.

Recipe: Simon Toohey

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