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Lentils with Molasses Coffee Sauce and Roasted Carrots

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Protein-packed lentils are paired with a savory molasses coffee sauce that’s rich and simple to make. A hearty vegan and gluten free lunch or dinner!

Ingredients

  • 1 cup green lentils, rinsed, picked, and cooked according to package instructions
  • 1 cup jasmine rice, cooked according to package instructions
  • 1 lb. carrots, sliced lengthwise
  • 2 Tbsp. olive oil
  • salt + pepper
  • fresh parsley, for topping

MOLASSES COFFEE SAUCE:

  • 1/2 cup strong coffee
  • 1/4 cup unsulphured molasses*
  • 2 and 1/2 Tbsp. brown sugar or coconut sugar
  • 1 Tbsp. apple cider vinegar (or white vinegar)
  • 1/2 Tbsp. dijon mustard
  • 1/4 tsp. dried ginger
  • salt + pepper
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced

Instructions

  1. Get your lentils and rice cooking in separate pots. Set your oven to 400 degrees F.
  2. Add your sliced carrots to a baking sheet cut side-down. Coat with olive oil, salt, and pepper, and roast until fork-tender, about 15-20 minutes.
  3. Meanwhile, make the sauce: Combine coffee, molasses, brown sugar, vinegar, dijon, ginger, salt, and pepper in a bowl. Mix to combine and set aside.
  4. Add olive oil to a medium skillet over medium heat. Once hot, add your minced garlic and sauté until fragrant. Add in your sauce mixture and cook until reduced by 1/3-1/2. It’ll still be runny, but it’ll be slightly thicker.
  5. Once everything is done cooking and the lentils have been drained and cooled slightly, toss your lentils in the sauce to coat. Serve with rice, roasted carrots, and fresh parsley.

Notes

*Use regular unsulphured molasses if you’re not a fan of the bitter flavor that blackstrap molasses has

Recipe inspired by Alton Brown

Find it online: https://www.fooduzzi.com/2016/12/lentils-with-molasses-coffee-sauce-and-roasted-carrots/

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