Carrot and Lentil Bake

by Edward Daniel
Caption of Carrot and Lentil Bake. image by Edward Daniel (c).

Carrot and Lentil Bake is one of those dishes that is one of those lush hearty dishes. Baking the carrots with lentils with the seeds giving this dish texture, taste and colour.

Caption of Carrot and Lentil Bake. image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g Chana Dhal
  • 200g carrots
  • 100g tomatoes
  • 1tbs sesame seeds
  • 1tbs oregano
  • 1tbs marjoram
  • ½ tsp turmeric powder
  • 1 onion
  • ½ lemon, juice
  • 3tbs olive oil
  • Salt and pepper


  1. Pressure cook the lentils for 30 minutes in sufficient water. Drain well and set to one side.
  2. Preheat the oven to gas mark 180 degrees Celsius (or with a fan oven switch to 160 degrees Celsius).
  3. Line a baking tray with oil and baking paper round the sides.
  4. Grate the carrots and place in a large mixing bowl and add the remaining ingredients. Stir in the lentils. Season to taste.
  5. Bake in the oven for 20 minutes.
  6. Serve as a side dish or as a main.


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