roasted root veggies and greens over spiced lentils
Recipes
Dinner
Roasted Root Veggies & Greens over Spiced Lentils
This earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.
Ingredients
- 1 ½ cups water
- ½ cup black beluga lentils or french green lentils (see tip)
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ⅛ teaspoon sumac (optional)
- 2 tablespoons lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, smashed
- 1 1/2 cups roasted root vegetables
- 2 cups chopped kale or beet greens
- 1 teaspoon ground coriander
- ⅛ teaspoon ground pepper
- pinch of kosher salt
- 2 tablespoons tahini or low-fat plain yogurt
- fresh parsley for garnish
Directions
- To prepare lentils: Combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 teaspoon salt and sumac (if using) in a medium pot. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.
- Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.
- Meanwhile, to prepare vegetables: Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add roasted root vegetables and cook, stirring often, until heated through, 2 to 4 minutes. Stir in kale (or beet greens) and cook until just wilted, 2 to 3 minutes. Stir in coriander, pepper and salt.
- Serve the vegetables over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.
