Carrot Lentil Salad

serves 4

1 lb young carrots, tops intact
2 medium beets, peeled
¼ cup extra-virgin olive oil
1 tsp salt
¼ tsp ground black pepper
1 cup French lentils
2 cups vegetable stock
½ cup plain yogurt
½ cup feta cheese, crumbled
1 Tbsp lemon juice
1 Tbsp fresh dill, chopped
1 Tbsp fresh chives, chopped
½ cup hazelnuts, toasted

Heat oven to 400°F. Halve carrots lengthwise and cut beets into wedges. Toss with olive oil, salt and pepper, and arrange on a rimmed baking sheet. Roast until a fork can easily pierce carrots and beets, about 40 minutes. Meanwhile, rinse lentils in a mesh strainer. Add lentils and stock to a small saucepan and bring to a rapid simmer. Reduce heat and gently simmer 20 to 30 minutes.

Whisk together yogurt, feta, lemon and herbs. Set aside. Arrange lentils on a serving plate. Top with carrots and beets, and drizzle feta yogurt sauce. Garnish with toasted hazelnuts.

Ginger Lime Carrot Soup

serves 4

2 Tbsp coconut oil
3 green onions, chopped
2 cloves of garlic, minced
1-inch piece of fresh ginger, peeled and grated
¼ tsp red pepper flakes
1½ lbs carrots
1 tsp salt
1 lime, zested and juiced
½ tsp ground turmeric
¼ tsp ground black pepper
4 cups filtered water
¼ cup coconut milk
1 Tbsp chopped cilantro
1 Tbsp coconut flakes

Chop carrots into ½-inch pieces. Set aside. Melt coconut oil in a saucepan over medium heat. Cook the green onions, garlic, grated ginger, lime zest and red pepper flakes 1 to 2 minutes until glossy. Do not brown.

Add carrots, salt, turmeric and black pepper and cook an additional 1 to 2 minutes, stirring occasionally. Add water and lime juice, and bring to a boil.

Reduce heat, and simmer 25 minutes, until carrots are very soft. Using immersion blender, puree soup until smooth. Stir in coconut milk. Top with cilantro and coconut flakes.