About the Recipe
This earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner.
Ingredients
1.5 cups water
0.5 cup black beluga lentils or French green lentils (see Tip)
1 teaspoon garlic powder
0.5 teaspoon ground coriander
0.5 teaspoon ground cumin
0.25 teaspoon ground allspice
0.25 teaspoon kosher salt
0.125 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
2 cups chopped kale or beet greens
1 teaspoon ground coriander
0.125 teaspoon ground pepper
Pinch of kosher salt
2 tablespoons tahini or low-fat plain yogurt
Fresh parsley for garnish
Preparation
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.