Indian-Spiced Roasted Vegetables Over Lentils

Adapted via Bev Cooks
Serves: 4

♦ 1 cup green lentils
♦ 1 tsp cumin seeds, toasted
♦ 1 tsp mustard seeds, toasted
♦ 1 tsp turmeric
♦ 1 tsp garam masala
♦ 1/2 tsp crushed red pepper
♦ 1 acorn squash, halved, seeded and sliced thinly
♦ 1/2 red onion, sliced thickly
♦ 3 carrots, halved crosswise, then again lengthwise (or into 3-inch sticks)
♦ 1 sweet potato, cut into bite-sized chunks
♦ coarse salt and pepper
♦ 4 Tbs. extra-virgin olive oil, divided
♦ juice from half a lemon
♦ pomegranate seeds for garnish (optional)

Preheat your oven to 425.

Using a mortar and pestle, grind the cumin seeds and mustard seeds until they become a fine powder. Toss in the turmeric, garam masala and crushed red pepper. Grind again to combine everything (you can also use an electric spice grinder, if you own one).

Line a large baking sheet with foil: toss the vegetables with the spices, 2 Tbs. oil and a good pinch of salt and pepper. Toss her in and roast 40 minutes. Check at the 20 minute mark and flip everything around a bit.

In the meantime, cook the lentils in boiling water until tender, roughly 25 minutes.

Serve lentils with roasted veggies, a good drizzle of olive oil, a couple of spritzes of lemon juice, and pomegranate seeds.

To read more about this dish and my musical pairing, click HERE.

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