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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
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.

6

Recipe posted on www.fooduzzi.com