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.

Sylvia Fountaine
Source: EatingWell.com, April 2017
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Ingredients

Lentils
Vegetables

Directions

Instructions Checklist
  • 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; protein 18.1g 36% DV; carbohydrates 49.7g 16% DV; exchange other carbs 3.5; dietary fiber 13.9g 56% DV; sugars 5.1g; fat 22.4g 35% DV; saturated fat 3g 15% DV; vitamin a iu 5939.4IU 119% DV; vitamin c 35mg 58% DV; folate 80.6mcg 20% DV; calcium 114.1mg 11% DV; iron 5.3mg 30% DV; magnesium 44.8mg 16% DV; potassium 465mg 13% DV; sodium 346.1mg 14% DV; thiamin 0.3mg 32% DV.

Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/04/2018
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. Read More
Rating: 5 stars
02/09/2018
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. Read More