Thanksgiving Poll: When it comes to planning your Thanksgiving meal, do you stick with the classics or would you rather try something new? You all know I love a good classic, but I always like to try at least one new dish to pair with old faves.

Lentils might not be your first thought for Thanksgiving, but the warm, autumn spices in this dish paired with brown sugar-roasted carrots make it perfect alongside turkey and stuffing. Check out the recipe for my Roasted Carrots with Lentils, Apricots and Feta at the link in my profile.

This is the first of a series of recipes I’ve created in partnership with Alberta Pulse Growers, a not-for-profit organization that supports Alberta farmers who grow pulses (dried peas, beans, chickpeas, lentils and faba beans) Head on over to their page, give them a follow for more tips, tricks and recipes using pulses!

Recipe

Roasted Carrots with Lentils, Apricots and Feta

Ingredients

1 lb carrots, scrubbed, tops trimmed, halved lengthwise
1 tsp paprika
1 tsp cinnamon
1 tsp cumin
2 tbsp canola oil, divided
1/2 tsp brown sugar
1 tsp salt, divided
1/2 red onion, finely chopped
1 garlic clove, finely chopped
1/2 cup dried apricots, chopped
2 cups cooked green lentils
1 cup toasted whole almonds
Juice of half a lemon
1/4 cup Italian parsley, chopped
1/4 cup feta cheese, crumbled

Directions

Preheat to 400 F.
Combine paprika, cinnamon, and cumin and divide into two small bowls.
In one of the spice mixture bowls, add 1 tbsp of the oil and the brown sugar and whisk to combine. Place the carrots on a large cookie sheet (Tip: for easy clean up, line the cookie sheet with parchment!) and toss with the oil/spice mixture. Once coated, spread carrots cut side down on the cookie sheet. Bake for 25 minutes, turning once. When done, the carrots should be browned and fork tender, but not mushy. Sprinkle with 1/2 tsp salt, and set aside.
While carrots are roasting, heat a large skillet over medium heat. Add the last of the canola oil and the red onion, cooking until softened, about 5 minutes. Add the garlic and the remaining spice mix and cook until fragrant, about 2 minutes. Add remaining 1/2 tsp salt and apricots, and after cooking for a minute or so, remove the skillet from heat. Add the lentils to the skillet and the almonds. Toss the mixture until well combined.
On a large plate or shallow bowl, add the lentil mixture and spread across the dish. Squeeze lemon juice over the lentil mixture. Arrange roasted carrots on top. When ready to serve, sprinkle with chopped parsley and crumbled feta.