Roasted Root Veggies & Greens over Spiced Lentils


This earthy bowl of lentils 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.

Prep Time:
20 mins
Additional Time:
25 mins
Total Time:
45 mins
2 servings



  • 1 ½ 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

  • teaspoon sumac (optional)

  • 2 tablespoons lemon juice

  • 1 teaspoon extra-virgin olive oil


  • 1 tablespoon extra-virgin olive oil

  • 1 clove garlic, smashed

  • 1 1/2 cups roasted root vegetables (see associated recipes)

  • 2 cups chopped kale or beet greens

  • 1 teaspoon ground coriander

  • teaspoon ground pepper

  • Pinch of kosher salt

  • 2 tablespoons tahini or low-fat plain yogurt

  • Fresh parsley for garnish


  1. 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.

  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.



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.

Associated Recipe

Sheet-Pan Roasted Root Vegetables

Nutrition Facts (per serving)

453 Calories
22g Fat
50g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 453
% Daily Value *
Total Carbohydrate 50g 18%
Dietary Fiber 14g 50%
Total Sugars 5g
Protein 18g 36%
Total Fat 22g 29%
Saturated Fat 3g 15%
Vitamin A 5939IU 119%
Vitamin C 35mg 39%
Folate 81mcg 20%
Sodium 346mg 15%
Calcium 114mg 9%
Iron 5mg 29%
Magnesium 45mg 11%
Potassium 465mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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