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Cooking 101
For anyone trying to eat less meat and still get their protein, this is a beautiful, vibrant, nutrient-packed main course. For the rest of us, it's a lovely side dish to accompany a roast chicken on a cozy winter evening. The jewel tones of this recipe are amazing, but feel free to use any root veggie you like.
Chef Tip: Whenever we make lentils, we make twice the amount that the recipe calls for and save half for lunch the next day. You can toss them in a salad, sauté them, or smash them and make a hummus-style spread for a sandwich.
2 pounds of root vegetables (carrots, sweet potatoes, yams, and beets) cleaned and cut into even pieces
Olive oil
Salt
1 cup dried green lentils
3 cups vegetable broth
A handful of parsley, chopped
Preheat the oven to 425°F. Line a baking sheet with parchment paper
Toss the veggies with a glug of olive oil, and a hefty pinch of salt
Roast the veggies in a single layer, for about 30-40 minutes, until they’re all cooked through and crisping around the edges
Meanwhile, cook lentils by putting them in a pot with the broth. Bring to a boil, then simmer for 20-25 minutes. Drain any excess liquid
Once the lentils and the veggies are cooked, serve on a big platter, drizzled with Tahini and sprinkled with chopped parsley and salt
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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