- 1 cup green or brown lentils or sprouted bean mix, cooked in stock or water, according to package directions (see note)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Indian Roasted Vegetables over Lentils
For the lentils
For the roasted veggies
- 1/2 red onion, thickly sliced
- 2 sweet potatoes, cut into long, 1/2″-thick wedges
- 3 carrots, halved lengthwise and crosswise and cut into 1/2″-inch thick wedges
- 4 ounces baby portabellas (or mushroom of choice), halved
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garam masala
- 1/2 teaspoon kosher salt and a few grinds of the pepper mill
- 2 tablespoons olive oil
Optional
- Mixed greens and a few lemon slices for serving
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.