Caramelized Honey Carrots on Spelt Lentil Vegetable

Ingredients

• 500 ml vegetable broth
• 100 g green lentils
• 100 g pearl spelt
• 400 g baby carrots
• 4 tbsp butter (15 g each)
• Salt
• 1 tsp saffron powder
• 3 tbsp honey
• 2 tbsp Apple cider vinegar
• 2 tbsp almond slivers (15 g each)
• 150 g feta cheese (45% fat in dry matter)
• 2 sprigs Mint
• Pepper

Instructions

1. 1.

   Add broth to a pot and bring to a boil. Cover the lentils and spelt and simmer on low heat for about 30 minutes, adding water if necessary; the liquid should be fully absorbed at the end.

2. 2.

   Meanwhile, peel and wash carrots. Heat butter in a pan. Sauté carrots over medium heat for 3 minutes. Lightly salt, add a splash of water, season with saffron, cover and cook for another 2–3 minutes until tender. Drizzle honey over them and glaze while turning for 2 more minutes. Finish with a dash of apple cider vinegar.

3. 3.

   Toast almond slivers in a dry pan over medium heat for 2–3 minutes until golden brown and fragrant. Cool and roughly chop. Drain feta, pat dry, slice into rounds. Wash mint, pat dry, pluck leaves.

4. 4.

   After cooking, season lentils and spelt with salt and pepper and transfer to a dish. Arrange sliced carrots and feta on top and drizzle pan juices over them. Season again with salt and pepper, then sprinkle with mint leaves and toasted almond slivers.