Roasted Root Veggies with Lentils and Yogurt
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 2
It’s simple — sheet-pan roasted veggies topped with lentils on a bed of non-fat greek yogurt for extra richness. This dish is bursting with Middle Eastern flavors and it checks all the boxes on Lee’s surfer diet so we will keep it in our fall rotation. Top with pumpkin seeds and feta for maximum flavor and HEALTH. We actually forgot the feta (see photo) this time but I think it adds a nice saltiness.
Ingredients
1 cup black or green lentils
1 cinnamon stick, about 3-inches long
½ red onion, chopped
4 garlic cloves, peeled and smashed
Coarse kosher salt, to taste
3 or 4 carrots, halved and cut into 3-4 inch pieces
1-pound butternut squash
1 tablespoon extra-virgin olive oil
1 tsp cumin seeds
1 tsp fennel seeds
¼ tsp paprika
¼ tsp red pepper flakes
½ teaspoon black pepper
Dressing Ingredients
1 cup extra-virgin olive oil or grapeseed oil
2 tablespoons molasses
1 tablespoon honey
½ teaspoon ground cumin, toasted
¼ teaspoon ground cayenne
½ teaspoon black pepper
Coarse kosher salt, to taste
Serving Ingredients
½ cup greek yogurt, for serving
4 scallions, trimmed and thinly sliced, for serving
2 tablespoons roasted, salted pumpkin seeds, for serving
Crumbled feta, for serving
Preparation
Heat oven to 400° degrees. Pick any debris from the lentils, then rinse under running water. Transfer to a medium saucepan, add the cinnamon, ½ of the onion, garlic, and 1 tsp salt.
Trim and discard the top and bottom ends of squash. Peel and halve lengthwise, and remove and discard strings and seeds. Slice crosswise into ¼-inch thick pieces and place on a baking sheet. Add the carrots to the baking sheet along with the remaining onion. Drizzle with 1 tbsp olive oil, cumin seeds, fennel seeds, paprika, and red pepper flakes, and season with salt and pepper.
Roast the vegetables for about 30 minutes. They should be completely tender, slightly caramelized, and golden brown, Remove from the oven and let cool for 10 minutes.
In a small bowl, whisk together the olive oil, molasses, honey, cumin, cayenne and black pepper. Taste and season with salt, to taste.
To Serve
Smear a spoonful of yogurt on the bottom of each plate, Divide the lentils on top. Place the vegetables on top of the lentils. Pour 2 to 3 tablespoons of the dressing over the lentils and vegetables.
Garnish with feta, scallions, and pumpkin seeds. Serve warm or at room temperature, with the remaining dressing on the side.
