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This makes a wonderful quick and easy meal!
Roasted Root Veggies & Kale over Black Lentils [Vegan]
Serves
3-4
Ingredients You Need for Roasted Root Veggies & Kale over Black Lentils [Vegan]
For the Lentils:
- 3 cups vegetable broth
- 1 cup black lentils
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 teaspoon extra-virgin olive oil
For the Root Vegetables:
- 3 large carrots, sliced
- 10-12 mini potatoes, halved
- 3 medium cooked beets, sliced
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
For the Kale:
- 1 bunch dino kale
- 1 tablespoon olive oil
- 1/3 tablespoon lemon juice
- pinch of salt
For the Dressing:
- 1/4 cup tahini
- 1 tablespoon olive oil
- Juice from 1/2 lemon
- 1/3 cup ice water
- salt to taste
How to Prepare Roasted Root Veggies & Kale over Black Lentils [Vegan]
For the Roasted Root Vegetables:
- Preheat to 425°F.
- Toss all the vegetables with minced garlic, olive oil, and salt in a large bowl. Season generously with pepper.
- Line a baking sheet with parchment paper and add vegetables on top spreading them out.
- Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
For the Kale:
- Rinse and destem the dino kale and rip it into bite-sized pieces. Add the kale to a large mixing bowl and massage with 1 tablespoon of olive oil, 1/2 tablespoon lemon juice, and a pinch of salt. Let sit for 10 minutes.
- Next, in a pan over medium heat sautee the kale until wilted
For the Lentils:
- Combine vegetable broth, lentils, garlic powder, cumin, allspice, and salt in a small pot. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until tender, 45 to 60 minutes.
- Uncover and continue simmering until the liquid reduces slightly, about 10 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.
For the Dressing:
- Add tahini, olive oil, & lemon juice into a small mixing bowl and whisk why slowly adding in iced water (you may not need all of the water) until the consistency is creamy.
- Add salt to taste.
To Plate:
- Add the black lentils to a bowl or plate, top with sauteed dino kale, roasted root vegetables, and drizzle the creamy tahini dressing over top.
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