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Lentils in Molasses Coffee Sauce with Roasted Carrots

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

This sauce. Oh my. It’s a little bit sweet, a lot bit savory, and a ton bit one of the best things ever. I used blackstrap molasses in mine, which is a little stronger and richer and slightly bitter. Protein-packed lentils are paired with a savory molasses coffee sauce that's rich and simple to make.

 1 cup green lentils, rinsed, picked and cooked
 1 cup jasmine rice, cooked
 1 lb carrots, sliced lengthwise
 2 tbsp olive oil
 1 pinch each, salt and pepper (to taste)
 ½ cup strong coffee
 ¼ cup molasses
 2 ½ tbsp brown sugar or coconut sugar
 1 tbsp apple cider vinegar (or sub white vinegar)
 ½ tbsp Dijon mustard
 ¼ tsp dried ginger
 1 pinch each, salt & pepper to taste
 1 tbsp olive oil
 1 garlic clove, minced

Get your lentils and rice cooking in separate pots. Set your oven to 400 degrees F.


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.


Meanwhile, make the sauce: Combine coffee, molasses, brown sugar, vinegar, Dijon, ginger, salt, and pepper in a bowl. Mix to combine and set aside.


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.


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.


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