Rating: 4 stars
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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






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.

  • 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.

Nutrition Facts

Generous 1 cup vegetables & 2/3 cup lentils
453 calories; protein 18.1g; carbohydrates 49.7g; dietary fiber 13.9g; sugars 5.1g; fat 22.4g; saturated fat 3g; vitamin a iu 5939.4IU; vitamin c 35mg; folate 80.6mcg; calcium 114.1mg; iron 5.3mg; magnesium 44.8mg; potassium 465mg; sodium 346.1mg; thiamin 0.3mg.

4 fat, 2 1/2 starch, 2 lean protein, 1 vegetable