Name: Harissa Roasted Carrot, Lentil & Pistachio Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1 1/2 lb (680 g) rainbow carrots, halved lengthwise; 2 tablespoons (30 ml) harissa paste; 1 tablespoon (15 ml) honey; 2 tablespoons (30 ml) olive oil, divided; 1 teaspoon (5 ml) kosher salt, divided; 1 cup (240 ml) brown lentils, rinsed; 3 cups (720 ml) water; 1 teaspoon (5 ml) ground cumin; 1/3 cup (80 ml) shelled pistachios, chopped; 2/3 cup (160 ml) plain Greek yogurt; 1 tablespoon (15 ml) lemon juice; 2 tablespoons (30 ml) fresh mint, chopped

Harissa Roasted Carrot, Lentil & Pistachio Bowl

Harissa-honey roasted rainbow carrots over brown lentils with pistachios and lemon yogurt.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

30 min

Total

45 min

Makes

4 bowls

Protein

~22 gestimate per serving

Carrots roasted with harissa and a touch of honey caramelize and become the star of the bowl. Brown lentils add earthiness and protein, and pistachios bring crunch.

Why this recipe works

Honey helps the harissa caramelize on the carrots.

Ingredient notes

Brown lentils soften more than French lentils, which suits this soft, saucy bowl. About 22 grams of protein per bowl (an estimate).

Common mistakes

Under-roasting the carrots.
Overcooking the lentils to mush.

What to serve with it

Warm flatbread.

Meal prep

Keeps 4 days.

More bowls like this

Cooking tips

Halve thick carrots so they cook evenly. Toast the pistachios briefly.

Swaps and variations

Use regular carrots. Use dairy-free yogurt and maple syrup for vegan.

Storing and reheating

Refrigerate within 2 hours for up to 4 days.

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