Roasted Root Veggies & Greens over Spiced Lentils

Roasted Root Veggies & Greens over Spiced Lentils

0 Reviews
From:, March 2017

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.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • Lentils
  • 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
  • Vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground coriander


  • Prep

  • Ready In

  1. 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.
  2. 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.
  • To make ahead: Tk.

Nutrition information

  • Serving size: Generous 1 cup vegetables & ⅔ cup lentils
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (119% daily value), Vitamin C (58% dv), Iron (28% dv), Folate (20% dv)
  • Carbohydrate Servings:

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