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. Source: EatingWell.com, April 2017

Sylvia Fountaine
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Ingredients

Lentils

Vegetables

Directions

  • To prepare lentils: Combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 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.

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  • 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.

Tips

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 Facts

453 calories; 22.4 g total fat; 3 g saturated fat; 346 mg sodium. 465 mg potassium; 49.7 g carbohydrates; 13.9 g fiber; 5 g sugar; 18.1 g protein; 5939 IU vitamin a iu; 35 mg vitamin c; 81 mcg folate; 114 mg calcium; 5 mg iron; 45 mg magnesium;

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