A smooth red lentil cream makes a soft base for sweet roasted carrots, warm chili oil and crispy pita. Serve in small bowls as a starter or as part of a mezze spread.
Red lentils are a practical choice for this cream: they’re usually split and hulled, cook quickly and naturally break down as they simmer. Onion and cumin give them a warm, savory base, while lemon juice brightens the flavor of the puréed lentils. The cream should be thick and smooth, not as runny as soup. Add the cooking liquid gradually while puréeing, and stop once the texture is soft but still holds its shape on a spoon.
Carrots bring a distinctly sweet counterpoint. Roasting the pieces in a single layer gives them browned edges while keeping the insides tender. Halve thick carrots lengthwise and cut the pieces to roughly the same size so they cook evenly. Carrots are available year-round; young, slender carrots in spring and early summer often cook quickly, while larger winter carrots may need a little more time. Check for doneness with the tip of a knife.
The chili oil adds warmth without overpowering the lentil cream. Heat the oil gently and take the pan off the heat before adding the chili flakes: oil that’s too hot can make the spice bitter. Use less chili for a milder oil, or add a little extra at the table. Cumin is the only spice in the lentil base, so the lemon, roasted carrots and chili each remain distinct.
Pita adds the crispy element. It dries out and turns evenly crisp in the oven; cut or tear it into pieces that are easy to dip into the cream. Thin pita crisps up faster than thick pita, so keep an eye on it during the final minutes. No pita on hand? Pieces of flatbread or sturdy bread can be toasted the same way, though the shape of each bite will be different.
Serve this dish in small bowls, lukewarm or at room temperature, so it fits in alongside other mezze without feeling like a big bowl of soup. Put extra chili oil and pita on the table separately so everyone can choose their own balance of creamy, spicy and crispy. You can make the lentil cream and carrots ahead of time and keep them covered in the refrigerator. Reheat them thoroughly, separately; add the pita just before serving so it stays crispy.
Preheat the oven to 220 °C (200 °C fan). Toss the carrots on a baking sheet with 1 tablespoon olive oil, half the salt and some black pepper. Roast for 25–30 minutes, turning them halfway through, until tender with browned edges.
Put the lentils, onion, cumin, stock or water and the remaining salt in a pan. Bring to a boil and simmer gently for 15–18 minutes, until the lentils are completely soft. Stir occasionally; add a splash of water if the pan looks like it’s drying out.
Meanwhile, cut the pita into wedges. Add them to the baking sheet with the carrots for the final 6–8 minutes and bake until crispy. Take them out earlier if they start to brown quickly.
Heat the remaining 2 tablespoons olive oil in a small pan over low heat. Take it off the heat, stir in the chili flakes and leave to infuse while you purée the lentils.
Purée the lentils until smooth using a hand blender. Add the lemon juice and taste. Loosen the cream with a splash of water if needed; season with extra salt and black pepper.
Divide the lentil cream among four small bowls. Spoon the roasted carrots on top and drizzle with the chili oil. Serve with the crispy pita.
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