1cupgreen or brown lentils or sprouted bean mix, cooked in stock or water, according to package directions (see note)
1tablespoonlemon juice
1tablespoonolive oil
For the roasted veggies
1/2red onion, thickly sliced
2sweet potatoes, cut into long, 1/2"-thick wedges
3carrots, halved lengthwise and crosswise and cut into 1/2"-inch thick wedges
4ouncesbaby portabellas (or mushroom of choice), halved
1/2teaspoonground turmeric
1/2teaspoonground cumin
1/2teaspoonground mustard
1/2teaspoongaram masala
1/2teaspoonkosher salt and a few grinds of the pepper mill
2tablespoonsolive oil
Optional
Mixed greens and a few lemon slices for serving
Instructions
For the lentils
Toss cooked lentils with lemon juice, olive oil, and salt and pepper to taste.
Lentils typically cook in about 20 minutes. For the sprouted bean mix, simmer for 5 minutes, remove from heat, and let sit, covered, for 10 more minutes. With either, drain any unabsorbed liquid. Cooking in chicken stock or broth will add great flavor.
For the veggies
Mix the spices, salt and pepper together in a small bowl. On a large, oiled baking sheet, toss the veggies with the 2 tablespoons olive oil. Sprinkle the spice mixture overtop, and toss to coat evenly. Bake in a 425 degree oven for about 25-30 minutes or until the vegetables are cooked through and slightly caramelized. (I checked after 20 minutes, tossed them around a bit, and took them out after 25 minutes.)
Notes
I like to put the warm lentils over mixed greens then top with a pile of roasted veggies and a slice of lemon.