roasted root veggies & greens over spiced lentils

Serves: 2

Ingredients:
for lentils:
½ cup lentils
1 ½ cups water
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon kosher salt
⅛ teaspoon sumac (optional)
2 tablespoons lemon juice
1 teaspoon extra-virgin olive oil
for vegetables:
1 tablespoon extra-virgin olive oil
1 clove garlic, smashed
1 1/2 cups roasted root vegetables
2 cups chopped kale or beet greens
1 teaspoon ground coriander
½ teaspoon ground pepper
pinch of salt
2 tablespoons tahini or low-fat plain yoghurt
fresh parsley for garnish

Method:
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 olive 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 yoghurt). garnish with parsley, if desired.