Roasted Root Veggies & Greens over Spiced Lentils

Roasted Root Veggies & Greens over Spiced Lentils

2 Reviews
From:, April 2017

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.

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 cup black beluga lentils or French green lentils (see Tip)
  • 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
  • Vegetables
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, smashed
  • 1½ cups roasted root vegetables (see associated recipes)
  • 2 cups chopped kale or beet greens
  • 1 teaspoon ground coriander
  • ⅛ teaspoon ground pepper
  • Pinch of kosher salt
  • 2 tablespoons tahini or low-fat plain yogurt
  • Fresh parsley for garnish


  • Prep

  • Ready In

  1. 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.
  2. Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.
  3. 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.
  4. 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.

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 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:
  • Exchanges: 4 fat, 2½ starch, 2 lean protein, 1 vegetable

Reviews 2

December 04, 2018
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By: AnnieJ
I don't usually review but this recipe needs a "boost". I doubled the lentil recipe and used one sweet potato, 3 parsnips and 3 carrots for the roasted roots. It was delish. My husband and I ate 2/3-plus for dinner, with almost a third left for his lunch tomorrow. I really recommend this.
February 09, 2018
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By: Jackstng
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.
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