Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:2Yield:2 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsLentils1 ½cupswater½cupblack beluga lentils or French green lentils (see Tip)1teaspoongarlic powder½teaspoonground coriander½teaspoonground cumin¼teaspoonground allspice¼teaspoonkosher salt⅛teaspoonsumac (optional)2tablespoonslemon juice1teaspoonextra-virgin olive oilVegetables1tablespoonextra-virgin olive oil1clovegarlic, smashed1 1/2 cupsroasted root vegetables2cupschopped kale or beet greens1teaspoonground coriander⅛teaspoonground pepperPinch of kosher salt2tablespoonstahini or low-fat plain yogurtFresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
Lentils
1 ½cupswater
½cupblack beluga lentils or French green lentils (see Tip)
1teaspoongarlic powder
½teaspoonground coriander
½teaspoonground cumin
¼teaspoonground allspice
¼teaspoonkosher salt
⅛teaspoonsumac (optional)
2tablespoonslemon juice
1teaspoonextra-virgin olive oil
Vegetables
1tablespoonextra-virgin olive oil
1clovegarlic, smashed
1 1/2 cupsroasted root vegetables
2cupschopped kale or beet greens
1teaspoonground coriander
⅛teaspoonground pepper
Pinch of kosher salt
2tablespoonstahini or low-fat plain yogurt
Fresh parsley for garnish
DirectionsTo 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 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 yogurt). Garnish with parsley, if desired.Ali RedmondTipWe like black beluga lentils or French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.Originally appeared: EatingWell.com, April 2017; updated December 2022
Directions
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 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 yogurt). Garnish with parsley, if desired.Ali RedmondTipWe like black beluga lentils or French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
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 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 yogurt). Garnish with parsley, if desired.
Ali Redmond
TipWe like black beluga lentils or French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
Tip
We like black beluga lentils or French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
Originally appeared: EatingWell.com, April 2017; updated December 2022
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Nutrition Facts(per serving)453Calories22gFat50gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
