ROASTED ROOT VEGGIES

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

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
2 tablespoons lemon juice
1 teaspoon extra-virgin olive oil

Vegetables

1 tablespoon extra-virgin olive oil
1 clove of 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

Step 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.

Step 2

Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.

Step 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.

Step 4

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-food stores and some supermarkets.