recipeName: roasted root veggies & greens over spiced lentils
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
steps: 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.
NER: lentils lentils water garlic powder coriander cumin allspice kosher salt sumac lemon juice extra-virgin olive oil vegetables extra-virgin olive oil garlic root vegetables kale coriander pepper salt tahini parsley