| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- lentils
- 1½ cups water
- 1/2 cup brown or green lentils
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- 1/2 teaspoon Ground cumin
- ¼ teaspoon Ground Allspice
- ¼ teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 teaspoon low sodium vegetable broth
- Vegetables
- 1 clove garlic (smashed)
- 1½ cups roasted root vegetables of your choice
- 2 cups chopped kale or beet greens
- 1 teaspoon ground coriander
- ⅛ teaspoon ground pepper
- Pinch of kosher salt
- 2 tablespoons tahini or non-dairy plain yogurt
Ingredients
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Instructions
- To prepare lentils: Combine water, lentils, garlic powder, ½ teaspoon coriander, cumin, allspice, ¼ 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 vegetable broth.
- Meanwhile, to prepare vegetables: Heat a vegetable broth (or water) 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 non-dairy yogurt).
This was exceptionally good. I really wasn t expecting much without using broth to cook the lentils but I was wrong. I used the eating well sheet pan roasted vegetable recipe for the veggie portion of this meal and then further prepared then as the recipe says. So good, I would definitely make this again.