Roasted Root Veggies & Greens over Spiced Lentils Recipe

Recipe By: Sylvia Fountaine

 

“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

• • 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

Directions

• 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.