Healthy vegan recipes can sometimes be challenging to find, especially if you’re looking for a really tasty meal, and who isn’t? Just because you chose to eat vegan does not mean you have to eat boring meals.
There are some good collections of healthy vegan recipes on the Internet, like this one from Love & Lemons. And here’s another which is perfect for a cold winter day.
Roasted Root Veggies & Greens over Spiced Lentils
This earthy bowl of lentils bursting with Middle Eastern flavors is topped with roasted root veggies, which you can make in large batches for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness.
Ingredients (makes 2 servings)
• 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
• 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
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.
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-foods stores and some supermarkets.
Nutrition Facts (per serving, a generous 1 Cup Vegetables & 2/3 Cup Lentils)
dietary fiber 13.9g
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