An earthy bowl of lentils bursting with Middle Eastern flavors, topped with garlic and coriander-infused roasted root veggies and wilted greens. Keep this vegan or add a drizzle of plain yogurt for extra richness.
Nutrition per serving may change if servings are adjusted.
1½ cups water
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon ground allspice
2 tablespoons lemon juice
1 teaspoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 teaspoon ground coriander
To prepare lentils: Place water, lentils, garlic powder, ½ teaspoon coriander, cumin, 1 teaspoon salt, allspice and sumac (if using) in a medium pot and bring to a boil. Cover, reduce heat to maintain a simmer and cook until tender, 25 to 30 minutes. Uncover and continue simmering until liquid reduces slightly, about 5 minutes. Drain, stir in lemon juice and 1 teaspoon oil.
Meanwhile, to prepare the 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, salt and pepper. Serve the vegetables over the lentils. Top with tahini (or yogurt). Garnish with parsley, if desired.
Serving size: Generous 1 cup vegetables & ⅔ cup lentils
453 calories;22 g fat(3 g sat); 14 g fiber; 50 g carbohydrates; 18 g protein; 81 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 5,939 IU vitamin A; 35 mg vitamin C; 114 mg calcium; 5 mg iron; 346 mg sodium; 465 mg potassium
Vitamin A (119% daily value), Vitamin C (58% dv), Iron (28% dv), Folate (20% dv)