Caramelised Baby Carrots with Puy Lentils

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!

Preparation time Prep: 10 mins
cook 50 mins
Skill level Easy Peasy

You will need:

  • 1 bunch baby carrots, 3 cm stalk reserved
  • Vegetable oil
  • 1 cup vegetable stock
  • 1 heaped tablespoon brown sugar
  • 2 tablespoons oat butter
  • Pinch of salt & pepper
  • 1 cup puy lentils
  • 1 cup vegetable stock
  • ¼ cup red wine
  • 1 bay leaf
  • 3 sprigs thyme
  • Reserved carrot tops
  • Wedge of lemon
Recipe: Simon Toohey


  • 1Remove the carrot tops, reserving 3cm of the stalk.
  • 2Add carrots and oil to a hot pan, cook for a few minutes to bring out the deep colours.
  • 3Add the lentils, vegetable stock, red wine, bay leaf & thyme to a pot, cover and cook over low heat for 25 minutes.
  • 4To 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.
  • 5Plate 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.
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