Roasted Veggies and Greens over Spiced Lentils
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.
Ingredients
Lentils
- 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
- ⅛ teaspoon sumac (optional)
- 2 tablespoons lemon juice
- 1 teaspoon extra-virgin olive oil
Vegetables
- 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
- ⅛ teaspoon ground pepper
- Pinch of kosher salt
- 2 tablespoons tahini or low-fat plain yogurt
- Fresh parsley for garnish
Instructions
- 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.