This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.
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 teaspoon oil.
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.
Serve the vegetables over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.
Tip: We like black beluga lentils or French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
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 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)
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.