Start by making the roasted carrots. Pre-heat your oven to 425 degrees and line a large baking sheet with parchment paper or a reusable silicone baking mat. Scrub your carrots well or peel them and remove the tops if they are still attached. Slice your carrots in half lengthwise. If they’re really large carrots, you can slice each half in half again if you like. Place your prepared carrots on the baking sheet then drizzle them with 1 tablespoon of the olive oil & pinch of salt. Roast the carrots in your pre-heated oven for 23-25 minutes until they are beginning to caramelize around the edges and on the bottoms. During the last 2-3 minutes of their roasting time, sprinkle the pine nuts over the carrots to allow them to toast. 

While the carrots are roasting, cook your lentils. Add the lentils to a stock pot with 1 1/2 cups of water and a good pinch of salt. Bring the liquid to a boil over medium high heat. Stir the lentils, then reduce the heat to medium and partially cover the pot with the lid. Allow the lentils to simmer for 20-25 minutes or until they are tender. Drain any remaining water from the lentils before eating.

Make your garlicky kale next. Heat a large skillet over medium. Add the remaining tablespoon of olive oil. While the oil heats up, trim any rough ends off the stems of your kale, then stack the leaves and roughly chop them into bite-sized pieces. Add the minced garlic to the oil and allow it to cook for 30-60 seconds Add the kale and pinch of salt and cook, stirring regularly, until the kale is wilted, glossy, and vibrant green. This will take about 5-7 minutes.

Last but not least, you’ll make the fonio! Add the vegan but to a small stock pot set over medium heat. Once the butter melts, add the fonio and stir to coat it in the butter. Stir in 1 cup of water and a pinch of salt. Allow the liquid to come to a simmer over medium heat. Let the fonio simmer for 1 minute, stirring regularly, then remove it from the heat, cover it with a lid, and allow it to steam for 5 minutes. After 5 minutes, fluff it with a fork before serving.

To build a bowl, spoon some of the fonio, roasted carrots, garlicky kale, and cooked lentils into a large bowl. Drizzle the cilantro mint yogurt sauce over the top. Serve with a small side of sauerkraut if you like for some added probiotic action!