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

Ingredients

• 3/4 cup brown lentils, cooked, can use canned, drained and rinsed
• 1/3 cup walnuts, raw, finely chopped
• 1/4 medium red onion, minced
• 2 cloves garlic, minced
• 1/2 tsp cumin seeds, toasted
• 1/2 tsp coriander powder
• 1/4 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 1/2 cups carrots, cut into 2-inch batons
• 2 tbsp pomegranate molasses
• 1 tsp maple syrup
• 1/2 cup pearled couscous, dry
• 1 cup vegetable broth, for couscous
• 2 tbsp tahini
• 1 tbsp lemon juice, fresh
• 2 tbsp water, for tahini sauce
• to taste sea salt and black pepper

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.