Roasted Root Veggies & Greens Over Spiced Lentils

This earthy bowl of lentils bursting with Middle Eastern flavors is topped with a flavorful batch of roasted root vegetables. The large batch of veggies can be made ahead, then used here for an easy weeknight dinner or added to lunches throughout the week. Keep it vegan or add a drizzle of plain yogurt for extra richness.

Prep/Cook Time: 1 Hour 30 Minutes, Servings: 2

Ingredients

Roasted Root Vegetables

• 2 large carrots
• 2 medium parsnips, peeled
• 2 medium beets, peeled, cut into ½-inch-thick wedges
• 1 medium red onion, cut into ½-inch-thick wedges
• 1 medium sweet potato, cut into ¾-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons apple cider vinegar or balsamic vinegar
• 1 tablespoon fresh herbs, such as thyme, rosemary or sage
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper

Lentils

• 1½ cups water
• ½ cup black beluga lentils or french green lentils
• 1 teaspoon garlic powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon ground allspice
• ¼ teaspoon kosher salt
• 2 tablespoons lemon juice
• 1 teaspoon extra-virgin olive oil

Greens

• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, smashed
• 2 cups chopped kale or beet greens
• 1 teaspoon ground coriander
• ⅛ teaspoon ground pepper
• 1 Pinch of kosher salt
• 2 tablespoons tahini or low-fat plain yogurt
• Fresh parsley for garnish

Directions

1. To prepare roasted vegetables: Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.
2. Cut carrots and parsnips into ½-inch-thick slices on a diagonal, then cut into half moons. Toss the carrots, parsnips, beets, onion and sweet potato with oil, vinegar, herbs, ½ teaspoon salt and pepper in a large bowl until well coated. (About 12 cups raw vegetables.) Divide between the prepared baking sheets, spreading into a single layer. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
3. To prepare lentils: Combine water, lentils, garlic powder, ½ teaspoon coriander, cumin, allspice and ¼ teaspoon salt 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.
4. Meanwhile, to prepare greens: Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add 1½ cups of the 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.
5. Serve the vegetables and greens over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.

Nutritional Information

Per Serving: 453 Calories, Total Fat: 22 g, Saturated Fat: 3 g, Carbohydrates: 50 g, Fiber: 14 g, Total Sugars: 5 g, Protein: 18 g, Sodium: 346 mg, Potassium: 465 mg, Iron: 5 mg, Folate: 81 mcg, Calcium: 114 mg, Vitamin A: 5939 IU, Vitamin C: 35 mg

© Dotdash Meredith. All rights reserved. Used with permission.