Roast Carrot Dal with Herby Raita

• 650 g carrots cut into small chunks
• 1 tbsp olive oil
• 1/2 tsp sea salt

For the dal

• 1 tbsp coconut oil
• 1 onion chopped
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black mustard seeds
• 1 tsp turmeric
• 1 tsp ground coriander
• 4 cloves garlic sliced
• 200 g red lentils rinsed
• 800 ml water
• 1 tsp sea salt
• Pinch chilli flakes
• 1 tsp garam masala

For the carrot purée

• 1/2 of the roast carrots
• 100 ml water

For the raita

• 1/2 cucumber grated
• 120 g coconut yogurt
• 4 tbsp chopped fresh mint
• 4 tbsp fresh coriander chopped
• Juice 1/4 lemon
• 1 clove garlic minced
• 1/2 tsp sea salt
• Twist black pepper
• 1 tbsp extra virgin olive oil–optional

Topping

• Fresh coriander