Curried Glazed Carrots, Red Lentils & Coconut Millet

reading time: 2 min

Cold seasons call for comfort foods. One of my personal favourite foods that comes with a lovely flavour combination of sweet, salty and sour is a somewhat middle eastern inspired plate of curried glazed carrots, cooked red lentils and coconut millet with raisins.

It doesn't take long to put together, it's rich in different flavours and textures, and – as I'll explain further down – it makes for the perfect example of the "plate method".

What is your favourite comfort food?


Preparation time: 30 mins
Main ingredients: millet, carrots, lentils
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, low-fat, low-sugar


Coconut millet:
2 cups uncooked millet (swap for uncooked amaranth or even quinoa instead!)
3 cups water
1 cup coconut milk
1/3 cup raisins (swap for chopped dates or dried apricots also work great)
1/2 cup dessicated coconut
1 tsp salt

Red lentils:
1 cup red lentils (can be replaced with yellow or brown lentils)
2 cups water
1 tbsp vegetable broth concentrate

Glazed carrots:
about 8 medium-large carrots
2 tbsp extra-virgin olive oil
1 garlic clove, crushed
2 tsp curry powder
2 tsp maple syrup
1 tsp lemon or lime juice
1 tsp miso paste (swap for 1 tbsp soy sauce)
small bunch of fresh cilantro, finely chopped (swap for fresh parsley)


For the coconut millet:

In a medium-small saucepan bring water and coconut milk to a boil. Once it is boiling, add millet, raisins, dessicated coconut and salt. Stir well. Lower the heat and allow to simmer for about 8 minutes. Stir again, then switch off the heat. Allow the millet to soak on the warm stove.

For the red lentils:

In a medium-small saucepan bring water and vegetable broth to a boil. Add lentils, stir, and lower the heat. Allow to simmer for about 8 minutes. Stir again, then switch off the heat, and allow the lentils to soak on the warm stove.

For the glazed carrots:

Wash carrots. Cut in thin stripes. (I use organic ones, so I leave the skin on).

In a large pan, heat the olive oil. Add carrot sticks along with a crushed garlic clove, and roast gently for about 5 minutes. Add maple syrup to caramelize. Add a splash of water, then sauté for another 5 minutes over medium heat.

Lastly, add lemon juice, miso paste, and chopped cilantro.

Serve everything according to the plate method: 1/2 vegetables (carrots), 1/4 protein (lentils), 1/4 grains (millet). The coconut and the olive oil provide healthy fats. Enjoy your nutritionally well-balanced and delicious meal! :) 

Cook once, eat twice

This recipe makes 4 servings and tastes great the next day – both heated up or cold. To heat up, combine all ingredients in a large pan, add a splash of water or oil, and warm up on medium heat for about 5 to 10 minutes.