Roasted Garlic Carrots with Lentil Cream and Whole Spelt Naan

by Lucia

These Roasted Garlic Carrots with Lentil Cream are a perfect with the Whole Spelt Naan bread. The Carrots & Lentil Cream are gluten-free, vegan and dairy free, while the Naan bread is vegetarian, made with yogurt and whole spelt flour.

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Recipe for Garlic Carrots with Lentil Cream and Whole Spelt Naan

Roasted Garlic Carrots with Lentil Cream and Naan Bread | Healthy Goodies by Lucia Marecak

Recipe - Roasted Garlic Carrots & Lentil Cream with Naan bread

These Roasted Garlic Carrots with Lentil Cream are a perfect with the Whole Spelt Naan bread. The Carrots & Lentil Cream are… All Recipes Roasted Garlic Carrots with Lentil Cream and Whole Spelt Naan European Print
Serves: 3
Nutrition facts: 200 calories 20 grams fat


  • For carrots:
  • 7-8 big carrots - washed, cut
  • 1 whole garlic head - cut in half horizontally
  • garlic cloves of 1 garlic head - peeled
  • 3 extra garlic cloves - peeled and grated
  • 2 tbsp dry origano
  • some olive oil (about 5 tbsps)
  • half lemon - sliced
  • 0,5 tsp salt
  • .
  • For lentil cream:
  • 1,5 cup of red lentils - no need to soak them before
  • 3 cups of water
  • 1,5 tsp salt
  • 3 tbsp olive oil
  • .
  • For naan:
  • 50 g whole spelt flour
  • 100 g warm water (1 cup)
  • 1 full tsp honey - melt in about 3 tbsp warm water
  • 1,5 tsp dry yeast
  • 180 g extra whole spelt flour
  • 1 tsp salt
  • 150 g yogurt (classic or plant-based)
  • 60 g warm milk


Instructions for naan:

  • place in a bowl 100g warm water (not boiling!) with 50 g whole spelt flour, melted honey and dry yeast. Incorporate it well together. (Spelt flour is difficult to put together because it contains not much gluten). Start moving large spatula from the corner of the bowl into the middle, work with the dough for about 4-5 minutes.
  • Then, cover it with a foil
  • Let it rise for about 30-40 minutes, or until it doubles the size. I place it in the oven, and I switch on the light only! Do NOT turn on the oven. 
  • add the rest of ingredients and incorporate all well together, until it creates a round shape and becomes sticky and somehow elastic.
  • cover it again with a foil and put back on a warm place or in the oven with the light on. Let it rise for at least 1 hour, or until it again doubles the size.
  • When the dough is ready, powder the working surface with some flour and move the dough from the bowl onto the working surface. Use some flour and work a little bit to create an oval shape. Divide the dough in 6 or 8 parts.  Use hands to roll the dough into round shape of naan. You can make it high as you wish, also about 1 cm. (the dough will be very soft and it's easy to break. It's due to the little gluten which is in a spelt flour. Just pay more attention and work more gently with the dough)
  • heat a frying pan with a little bit of olive oil. Place the naan on the hot frying pan and cover it. Keep medium heat and cook for about 4 minutes. Then turn it on the other side and cook other 3-4 minutes. 

Instructions for preparing Carrots:

  • preheat the oven to 180 degrees
  • in a small bowl, combine about 5 tbsp of olive oil with grated garlic cloves, salt and oregano
  • place carrots in a baking tray and pour over the mix of olive oil
  • add into baking tray the garlic head (cut horizontally), cleaned garlic cloves (you will use add them into lentil sauce after), and sliced lemon. 
  • add a little bit of water (so the carrots wont stick to the bottom) and roast it in oven for about 30 minutes, or until the carrots are cooked through.


Instructions for the lentil cream:

  • in the meantime, wash lentils and put them into a saucepan. Add water, salt and cook until soft.
  • then,  take some water/sauce out from the saucepan. (when I cooked it I took away almost a full cup of water.) This serves for the cream to be more dense and not too liquid, when you blend lentils
  • Before blending them, wait until carrots are cooked, because you need to add some roasted garlic cloves. 
  • Blend the lentils with a few garlic cloves and 3 tbsp of olive oil.  (adjust the amount of garlic as preferred) 
  • adjust salt and density (by adding some water you previously took out from the saucepan)





Carrots and lentil cream are gluten-free, vegan, dairy-free. The Naan bread is vegetarian and not gluten-free, nor dairy-free. For vegan & dairy-free option, use the plant-based yogurt. Keep the dough in a fridge for a couple of days. You can also warm cooked naan on a frying pan, over medium heat. It will become soft again.

Let me know if you tried this Roasted Carrots with Lentil Cream and Naan here in a comment or on instagram! Tag  #healthygoodiesbylucia on instagramand I will be very happy to see and share your photo in my stories! 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!


Hi there! My name is Lucia, I am a Recipe Developer, Food Blogger and Food & Lifestyle Photographer. I am passionate about creating healthy recipes and mindful photography. 

If you are looking for a space to express your creativity and learn how to make beautiful images,  join my Instagram Photography challenges and sign up for my free newsletter, where  I share exclusive hints&tips, behind the scenes and much more.

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