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Roasted Root Veggies & Greens over Spiced Lentils
Ingredients
Lentils
Vegetables
Directions
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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.
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Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.
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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.
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Serve the vegetables over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.
Nutrition Facts
Servings 2
- Amount Per Serving
- % Daily Value *
- Total Fat 22g34%
- Sodium 346mg15%
- Potassium 465mg14%
- Total Carbohydrate 50g17%
- Dietary Fiber 14g57%
- Sugars 5g
- Protein 18g36%
- Vitamin A 5939 IU
- Vitamin C 35 mg
- Calcium 114 mg
- Magnesium 45 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
