Turkish-Spiced Lentil & Walnut Köfte with Pomegranate-Glazed Roasted Carrots

Ingredients

• 0.75 cup brown lentils, cooked, can use canned, drained and rinsed
• 0.33 cup walnuts, raw, finely chopped
• 0.25 medium red onion, minced
• 2 cloves garlic, minced
• 0.5 tsp cumin seeds, toasted
• 0.5 tsp coriander powder
• 0.25 tsp sumac, optional but recommended
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 2 tbsp panko breadcrumbs, vegan
• 1 tbsp all-purpose flour, for binding
• 3 tbsp olive oil, divided for cooking
• 1.5 cups carrots, cut into 2-inch batons

Instructions

1. 1

   Preheat oven to 425°F. Toss carrot batons with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 15 minutes.

2. 2

   While carrots roast, combine cooked lentils, chopped walnuts, minced red onion, garlic, toasted cumin seeds, coriander powder, sumac, mint, and parsley in a bowl.