Guys, let’s discuss real life.

(a) Walking into the cookbook section of your local bookstore when you’re hungry is really a non-ideal situation for your credit card and your bookshelves.

…and the space beneath your pillow because, well…no one has turned your heat on yet and you need something to cuddle up with at night.

(b) Cookbooks do not make good cuddle buddies.


(c) You know who would make a good cuddle buddy?  Derek aka McDreamy aka the man who is going to step out of my computer screen and propose to me on the spot someday, so help me god.  He and Meredith are on the outs right now and I kinda think it’s time to make my move.  Thoughts?  Tips?  Moral/psychiatric support?


(d) Monochromatic orangey red mush looks really bad on film but tastes really good in person.  It’s sweet and spicy and totally might even deserve some precious real estate underneath my pillow.

(Umm for midnight snack purposes…obviously.)

(That’s not to say I didn’t try cuddling with it but….let’s just say it’s much better for eating than spooning.  Mmkay?)

PS – See below the recipe for the giveaway!


Roasted Carrot and Red Lentil Ragout
Serves 4, adapted from The Essential New York Times Cookbook


  • 1 1/2 lb carrots, peeled
  • 1 tbsp olive oil
  • 2 1/2 tsp salt
  • freshly ground black pepper
  • 1 medium onion, thinly sliced
  • 3/4 tsp ancho chile powder
  • 3/4 tsp chipotle chile powder
  • 1/8 tsp cayenne pepper
  • 1 cup red lentils, rinsed and picked over
  • 5 cups veggie broth


  1. Heat the oven to 450.  Lay the carrots on a foil-lined baking sheet. Spray with cooking spray.  Season with 1 1/2 tsp salt and a few grinds of pepper.  Roast for 20 minutes.
  2. Turn the carrots, add the onion slices, and roast for 15 minutes or until the carrots are brown and tender.  Remove from the oven.
  3. When the carrots are cool enough, cut them into 1/4-inch dice.
  4. Heat 1 tbsp oil in a large saucepan.  Add the carrots and onions, chile powders and cayenne pepper.  Cook, stirring, for 1 minute.  Stir in the lentils, add the broth, and bring to a simmer.  Simmer, stirring occasionally, for 20-25 minutes, until the lentils are falling apart.  Season with remaining 1 tsp salt and pepper to taste.

I am submitting this to Meatless Mondays hosted by Chaya of My Sweet and Savory!

I was sent a LARGE container of Jasmati RiceSelects rice to review by Mambo Sprouts and though I am totally barely a rice eater by any stretch of the imagination…I loved it.  It tastes just like the jasmine rice you can get at your favorite Thai restaurant or the basmati rice you can get at your favorite Indian restaurant…except you can make it at home.  I also really love that RiceSelect supports sustainable agriculture by developing high yielding rice varieties that require less pesticides, fungicides and water resources as well as organic foods by developing new organic products, securing markets and expanding consumer demand. AND that RiceSelect’s production facilities operate pollution free and use only minimal processes to mill and package nutritious, high quality, all natural food products.  To top it all off, from now until the end of November, all of the Texmati rice jars will sport pink lids in support of the Susan G. Komen For the Cure Foundation, and RiceSelects will donate $50,000 to support the foundation’s work to cure breast cancer.

What does this have to do with you?  Well, RiceSelects has offered to send a cute tote bag with a package of this rice to one of YOU!  All you have to do is leave a comment on this post telling me what your favorite grain/starchy side dish is.  Basmati rice, brown rice, quinoa, wheat berries, etc.  I’ll choose a winner on Wednesday!

Disclaimer: Though I received this product for free, my thoughts and opinions are my own. I received no monetary compensation for this post.

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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94 Responses to Roasted Carrot and Red Lentil Ragout…and a Giveaway!

  1. Sam says:

    This looks so delicious! I have a bunch of carrots in my fridge that I was planning to roast…I may have to make this with them!

    I absolutely adore wheat berries. They are by far my favorite starchy side dish.

  2. What a marvelous dish! So comforting and healthy. An awesome idea.



  3. OohLookBel says:

    Having been brought up with rice at every evening meal, I’m a bit meh with plain rice. But it is brilliant when you have some luscious spicy lentils like these to soak it in.

  4. Well, if Meredith and Derek aren’t going to be together I wouldn’t want him with anyone but you. I need to have this cooking in my kitchen stat!

  5. Shannon says:

    Quinoa or wheatberries are definitely great sides but I’ll always be a rice girl through and through!

    This dish looks great… roasted carrots are pretty much the only way I’ll eat them!

  6. I have tried lentil and carrot – wasn’t a big fan, I need to retry and also change my taste:) I love rice plov/pilaf and rice pudding. Since I live outside US if I win I will donate to you!

  7. This dish looks delicious! A favorite side of mine would involve quinoa…no particular combination of ingredients though…depends on what I have on hand! Love how versatile quinoa can be 🙂

  8. brocstar says:

    I love all types of brown rice cooked in veg broth with steamed veggies.

  9. Amy says:

    What? You don’t usually like rice?? I don’t even know you anymore. I don’t know where I would be without my rice cooker. Fetal…in the corner, no doubt.

    As for the carrots. Those looks great – perfect for a Thanksgiving side, no? AND one of the few veggies that Trevor will eat. Score.

  10. Thank you very much for this recipe – I have been v ill but I printed out this recipe for my other half – it was simple enough for him to make without having to stress and ask me lots of questions! And it was totally delicious and made me feel much better. Thanks for sharing

  11. girlichef says:

    Mmm…roasty orange things definitely make me want to get cozy and cuddly. My favorite side dish starch is….brown rice. I love its simple nuttiness.

  12. Candace says:

    I’ll bet those roasted carrots are sooo good. I’m usually a brown rice girl; but I’m loving jasmine and basmati lately. Thanks for the opportunity to win!

  13. I totally disagree with you. Cookbooks ate GREAT for snuggling. They’re pretty and entertaining. So what if they’re not very cozy?
    Love this recipe. Thanks for sharing.

  14. Jen E says:

    Definitely brown rice. though I can always eat a ton of the rice with browned vermicelli that the local middle eastern restaurant serves – Yum! And this dish sounds fantastic. Can’t wait to try it with the carrots from my garden.

  15. I think you should definitely be Derek’s shoulder to cry on. Especially since protective services took their baby away.

  16. I love roasted carrots!! Hi Joanne! Hope all is well with you – I have to catch up on your posts!

  17. I”m not a huge carrot fan but even you can make them look awesome!

    I like brown rice the best! Thanks!

  18. Danielle says:

    Im a huge rice eater – I love Basmati or Jasmine.

  19. the dish looks great- Rice always gets my vote be it basmati or brown; giveaway sounds fun; cheers !

  20. K. Tokar says:

    I don’t know if this counts, but i LOVE Israeli cous cous made in chicken broth with a little bit of cinnamon. it’s absolutely delicious!

  21. Lauren says:

    I love rice, I try to eat mostly brown rice but you can’t beat white rice every once in awhile.

  22. Amy says:

    I love whole wheat couscous — it cooks up so quickly and can be flavored to go with almost any meal!

  23. yeah. my NOT ideal scenario is just walking into Whole Foods HUNGRY. Do you have any idea how damaging that is? yeah.
    and for you to ask a foodie to pick one? Buuwahahaha!
    brown rice, sushi rice (with lots of soy sauce), curry cous cous. lol

  24. La Liz says:

    Love your carrot dish, so healthfully yummy. My favorite starch is brown rice, cooked in vegetable broth, and as a bed for anything . . . like today’s carrot dish. Thx.

  25. Anonymous says:

    Everyone in my family loves cous cous!

  26. I don’t think these pictures look bad at all. I actually like the monochromatic orange plate! It made me hungry.

    My favorite side dish is definitely quinoa. It’s amazing how it goes with everything.

    Camila Faria

  27. White rice is my favorite–any kind, though Jasmine is a winner. I eat rice almost every day, so I would LOVE to win this. =)
    I made red lentils for the first time the other week, and I loved them! They were indeed very mushy and monochromatic, but quite delicious.

  28. Alicia says:

    My favourite starchy side dish is polenta! Especially if it’s cheesy. 🙂

  29. I love how you made a carrot side dish look so gourmet. Carrots just aren’t given enough credit, I think.

    My favorite grain is quinoa.

  30. Kristen says:

    I am always looking for more lentil recipes. This one is a must try!!

    I am an aborio rice fanatic, though I use lots of jasmine, too.

  31. Your carrot lentil dish looks delicious, especially with the side of rice. I like brown rice best, but would never turn town arborio or carnaroli.

  32. oh god! this looks like such a comfort food! yummy!

  33. Katelyn says:

    Not crazy about raw carrots, but I love them roasted!

    Also very happy the new season of Grey’s Anantomy has started.

    I think my favorite starchy side would probably be jasmine rice or quinoa, depending on the main dish.

  34. Orange on orange may not be the most photogenic combo, but by the ingredient list, I can tell that this would taste amazing!

  35. Alisa says:

    Love, love, love the seasonings in this Joanne! I read cookbooks in bed A LOT. Husband appreciates that. 🙂

  36. Lola says:

    I’m pretty fond of couscous! Great texture, and it pairs well with chickpeas and bell peppers, which I love 😀

  37. Lola says:

    I’m pretty fond of couscous! Great texture, and it pairs well with chickpeas and bell peppers, which I love 😀

  38. Geni says:

    You always inspire me to cook better and eat better Joanne. I’m afraid I can say the opposite for my influence on you however. I am not happy with Grey’s right now…Zola is too cute for words and apparently she has left the show to find her solo career (just kidding). I would have been right on board with ya on the McDreamy thing, but he’s turning me off right about now…so mean.

  39. Pam says:

    I love the bright orange color of your ragu – yum! I think McDreamy is pretty cute too.

  40. nico. says:

    I love basmati and jasmine rice, but my favorite grain is farro! Probably because I almost never eat it since it so damn expensive. $10 for a tiny 1 lb bag? And I can’t find it in bulk!

  41. Anonymous says:

    I love quinoa and brown rice too..eating lots of grains now more than ever..Luv your blog a lot, always something nutritious to try to make from your recipes..would love to win the giveaway…thanks!oh, I am mary from [email protected]

  42. Tasha says:

    I actually thought your monocromatic orangey-red mush looked quite delicious, even before reading over the recipe! My fave grain?…while I probably cook quinoa the most, I think barley is my favorite.

  43. That Girl says:

    Books aren’t good cuddle buddies, but magazines will do in a pinch.

  44. Barbara says:

    Oh, I love this carrot ragu, Joanne. Loaded with flavors AND spice! Good for us too.

  45. tigerfish says:

    It depends on the dish I am cooking. If I am cooking biryani then my fav is basmati rice; and if salad, my current fav is quinoa.

  46. Elise says:

    I love basmati rice- and the carrot ragu looks delish!

  47. Erndog says:

    I think it’s official, there are now more “Eats Well With Others” recipes in my “to try” file than any others. One stop shopping…love it.

  48. This is the perfect vegetarian dish for my carrot-loving husband! yum! In terms of grains, I am pretty big on quinoa and Israeli cous cous these days!

  49. Shewanna says:

    We made almost an identical dish last night except instead of rice we put in more broth and made a soup and ate it with ciabatta bread on the side. When we are in a starch mood we go for basmati rice if I’m making a caribbean dish or quinoa for almost everything else!!

  50. What’s not to love about McDreamy, sigh? I really love jasmine rice, so fragrant & delicious. Close second is Quinoa. I love the chewiness.

  51. This is totally up my alley, Joanne! I love how the carrots are totally dominating the dish. 🙂

    And now you make me pick my favourite grain… it really is a toss up because I love them all, but coarse bulgur is probably my favourite. 🙂

  52. I think you could totally snag him with your great cooking! I love carrots so this looks so good to me. I’ve never meet a grain I didn’t like!

  53. Elizabeth says:

    Love that you roasted the carrots first, sounds delicious.

  54. Laura says:

    I love lentils and brown rice. A staple around here is plain brown rice, black beans salsa, and whatever spices or other veggies I have lying around. Not fancy, but YUM!

    And your pictures make me want to make everything you post!

  55. Love this! We have been chowing down on carrots dipped in taramasalata lately so the fridge seems to be bursting at the seams with carrots. Perfect recipe!

  56. romanholiday says:

    Isort grain sticky rice FTW. My boyfriend introduced me to pairing rice with fried chicken- fantastic!

  57. Nicole, RD says:

    McDreamy and you were meant to be…it’s only a matter of time 😉

    This looks delicious! I’m not huge into rice (because I suck at making it…), but I love whole wheat pasta and farro the best 🙂

  58. Joanne! amazing dish ! Love carrots and lentils
    together, never thought of roasting them! I will have to try this one! Thanks again1 Anna:)

  59. Catherine says:

    Dear Joanne, I dream of a lot of hunky hunks stepping out of the computer!! Oh well….The carrots and lentils sound delish. I love this type of dish.
    Well, to answer your question on of my favorite starch side dish is wild rice. Blessings my friend. Catherine xo

  60. when my hubby irritates I cuddle with my cookbooks, great recipe. I am brown rice kinda girl, but recently am loving quinoa

  61. Reeni says:

    Roasted carrots are the best! Especially paired with heat like chipotle. I’m not really much of a rice eater myself…I’d rather see it go to somebody who is.

  62. Anonymous says:

    love rice in all it’s variations.

    and the recipe looks wonderful regardless of whether it is mostly red.

    jacquieastemborski AT comcast DOT net

  63. Jeanette says:

    You crack me up! I love quinoa in salads and brown basmati and short grain rice. I’ve also been trying millet and like that too.

  64. Carmen says:

    Wild rice! So good 🙂

    This recipe looks awesome, I can’t wait to try it.

  65. Kim says:

    Hmm..maybe the reason I can’t fall asleep at night is because I don’t have some of this under my pillow OR maybe it’s because I have too many cookbooks in the bed. They are such a distraction:)

    I eat carrots like nobody’s business. In fact, I eat some kind of saucy carrots with rice frequently for lunch during the week. I know I’d love this! I’d have to say that Dorie’s cardamom rice is probably one of my favorite rice side dishes (and it goes great with carrots).

  66. Alice says:

    I’m a big fan of quinoa (complete protein goodness), but my Asian heritage leaves a soft spot for white (sticky) rice!

  67. Loving all your vegetarian dishes. This one is no exception!

  68. Aarthi says:

    First time here..Glad I reached here..Following you right away…This looks delicious..Love it anytime of the week…Totally yummy..Thanks for sharing it dear…Should try it soon…If you have time do check my blog too…


  69. Carolyn Jung says:

    Roasting is my fave way to prepare carrots. They just get so caramelized and sweet — better than candy. 😉

  70. Maggie says:

    Brown rice!! I grew up on white rice mainly, but I’ve started buying only brown and it’s amazing 😀 chewy and delicious! Plus, uber versatile…

  71. that looks really good for eating and cuddling. I’ve never roasted carrots. I’ll have to try that.

  72. forgot to mention… I’m all about the brown rice!

  73. Veronica says:

    I don’t think it looks unattractive–it’s beautiful! As for the giveaway, I ADORE brown rice.

  74. Johanna GGG says:

    looks like a fantastic ragout – I want some (but not under my pillow please!)

  75. sofia says:

    I am digging crunchy wheat berries these days, but am also a fan of brown rice when it is used to sop up flavors from something delicious, like veggie chili.

  76. Mo 'Betta says:

    I love rice – brown, white, wild, it doesn’t matter!

  77. Yep. I know what I’m making tonight. DELICIOUS!

  78. This looks so good, and I actually have some red lentils that I don’t know what to do with! I like jasmine rice, although we don’t have rice a whole lot. I need to venture out and try some new grains!

  79. Another great recipe! I guess if I had to pick one I’d say israeli couscous.

  80. Orange foods are not the easiest to capture on media but this ragout sounds warm and comforting…perfect for this time of the year!

  81. I usually only eat brown rice, but there’s something about deliciously sticky white rice…

  82. Your carrot and lentil ragout looks yum! So gotta try it.

    To answer your question, I can’t quite decide between Basmati rice and couscous. I guess it depends on what I’m eating it with.

  83. Pam says:

    That ragout is awesome. Love it! I love rice too but my fave starchy side dish is stone ground grits, plain or with garlic cheese.

  84. Molly says:

    Polo tahdig. (aka. persian crunchy rice).

    I’m only 19, grew up in the boondocks, and never even knew there was anything but grits (which I still adore) and Uncle Ben’s rice. About a year and a half ago I joined the Navy and finally got the chance to do something with my life. So I chose to become a Farsi linguist (not even knowing what “farsi” was ha). After learning the language, my instructors finally gave us the chance to eat at an authentic Iranian restaurant so we could connect more with what we were learning so much about. And boy oh boy, after trying this…I CONNECTED! This was magical. And addicting. I was told that the bottom-of-the-pot leftovers weren’t everyones favorite. So I was happy that I loved it…more for me! Yup, I’ve only had this a handful of times, but from that first bite on, it’s stick with me as a favorite.

    ps. If you’ve never had it, you should go try it…NOW! 😀

  85. Opy says:

    Yum! 🙂 I love Japanese Kokuho Rose rice and polenta!

  86. I could probably list a couple of cookbooks I would cuddle with….

    I also love quinoa & cous cous. Must be the Middle Eastern girl in me.

  87. Basmati! I know, it SHOULD be quinoa, which I also love, but there’s something special about a gleaming scoop of basmati, especially next to curry, that just makes me happy.

  88. Lori says:

    The orange totally pops and great thought to pair it with the white rice. I have to remember to use my carrots like this. I’m stuck in such a raw rut with them. This looks so good!

  89. I love who bright the lentils and carrots are together. 😉 I’m a brown rice girl, but I mix it up with quinoa and whole wheat couscous.

  90. That actually should be “I love how” not who–darn late night typing. 😉

  91. This is the first non-dessert recipe I have saved in my “make soon” folder. It will indeed be made soon.

  92. Love carrots, love lentils! Perfect fall dish.

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