Black Lentils with Roasted Root Vegetables

When people think of vegan food, they think of lentils. The two seem to have a mutually beneficial relationship – we need lentils’ nutrients, and lentils need someone, anyone, to eat them.

But, what if I was to tell you that lentils can be the star of the show? When they are properly cooked, seasoned, and served with sweet and garlicky roasted root vegetables and drizzled with tangy tahini dressing, they can be so moreish that you keep going back for more!

By the end of this blog post, you will be running to the kitchen to create this incredible vegan salad bowl recipe, full of whole foods for a delicious and satisfying lunch!

What is the secret to cooking perfect lentils?

Lentils have a reputation for becoming a pot of mush when they are overcooked, which can be really unpleasant to eat!

The big secret to cooking them is, of course, don’t overcook them! Lentils don’t need as long on the stove as some recipes suggest, so check on them regularly and cook until they are just tender.

Plus they act like little sponges, absorbing any other flavors you chuck into the pot with them. In this recipe, I added garlic powder, ground cumin, ground allspice, and salt to the vegetable stock to give the finished lentils some warming spice. Once ready to eat, toss them in a dressing of lemon juice and olive oil as you would a salad. Lemon and olive oil can transform ingredients, enhancing the hidden flavors.

Why should vegans eat lentils?

Not only is a big bag incredibly cheap, but lentils are also filling and highly nutritious. Along with other legumes such as beans and chickpeas, they are one of the best ways for vegans to consume their intake of protein. They are also packed with fiber, antioxidants, and iron.

What are black lentils?

As you probably know, there are many different varieties of lentils out there and it can be difficult to decide which to buy!

Black lentils are also called Beluga lentils and unlike other types, these hold their shape when cooked, therefore they are perfect for salads, giving your dish texture and bite. They are similar to French lentils which are also known as Puy. You wouldn’t use these guys for dal or thick soups and stews, so keep that in mind.

Healthy plant-based salad ingredients

Sometimes, a salad lunch can be really uninspiring! A bowl of lettuce is not the most exciting. However, the thought of combining gently spiced lentils with roasted garlicky carrots, beets, and potatoes immediately make my stomach rumble! Add vitamin-packed kale massaged with olive oil and lemon, and creamy tahini dressing, and you have a plant-based salad bowl full of so much flavor that it’s easy to forget how healthy it is!

Now, are you in the kitchen yet?!

INGREDIENTS

Lentils: 

  • 3 cups vegetable broth
  • 1 cup black lentils
  • 1 teaspoon garlic powder
  • 1/2  teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice
  • 1 teaspoon extra-virgin olive

Root Vegetables:

  • 3 large carrots, sliced
  • 10-12 mini potatoes, halved 
  • 3 medium cooked beets, sliced
  • 2 garlic cloves, minced 
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper

Kale:

  • 1 bunch dino kale
  • 1 tablespoon olive oil
  • 1/3 tablespoon lemon juice
  • pinch of salt

Dressing:

  • 1/4 cup tahini
  • 1 tablespoon olive oil
  • Juice from 1/2 lemon
  • 1/3 cup ice water
  • salt to taste

METHOD

Roasted Root Vegetables:

  1. Preheat to 425 degrees F.
  2. Toss all the vegetables with minced garlic, olive oil, and salt in a large bowl. Season generously with pepper.
    Line a baking sheet with parchment paper and add vegetables on top spreading them out.
  3. Roast the vegetables until tender and golden brown, stirring occasionally, for about 45 minutes to 1 hour.

Kale:

  1. Rinse and destem the dino kale and rip it into bite-sized pieces. Add the kale to a large mixing bowl and massage with 1 tablespoon of olive oil, 1/2 tablespoon of lemon juice, and a pinch of salt. Let sit for 10 minutes.
  2. Next,  in a pan over medium heat sautee the kale until wilted

Lentils:

  1.  Combine vegetable broth, lentils, garlic powder, cumin, allspice, and salt in a small pot. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until tender, 45 to 60 minutes.
  2. Uncover and continue simmering until the liquid reduces slightly, about 10 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.

Dressing:

  1. Add tahini, olive oil, & lemon juice into a small mixing bowl and whisk while slowly adding in iced water ( you may not need all of the water ) until the consistency is creamy.
  2. Add salt to taste.

Plate:

  1. Add the black lentils to a bowl or plate, top with sauteed dino kale, and the roasted root vegetables, and drizzle the creamy tahini dressing over top.

 

Black Lentils with Roasted Root Vegetables

Roasted Root Veggies & Kale over Black Lentils

Course Main Course

Ingredients
  

Lentils: 

  • 3 cup vegetable broth
  • 1 cup black lentils
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 tsp ground allspice
  • 1/2 tsp kosher salt
  • 2 tbsp lemon juice
  • 1 tsp extra-virgin olive

Root Vegetables:

  • 3 large carrots sliced
  • 10-12 mini potatoes havled  
  • 3 medium cooked beets sliced
  • 2 garlic cloves minced 
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 tsp kosher salt
  • Freshly ground black pepper

Kale:

  • 1 bunch dino kale
  • 1 tbsp olive oil
  • 1/3 tbsp lemon juice
  • pinch of salt

Dressing:

  • 1/4 cup tahini
  • 1 tbsp olive oil
  • 1/2 lemon juiced
  • 1/3 cup  ice water
  • salt to taste

Instructions
 

Roasted Root Vegetables:

  • Preheat to 425 degrees F
  • Toss all the vegetables with minced garlic, olive oil, and salt in a large bowl. Season generously with pepper.Line a baking sheet with parchment paper and add vegetables on top spreading them out.
  • Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Kale:

  • Rinse and destem the dino kale and rip it into bite-sized pieces. Add the kale to a large mixing bowl and massage with 1 tablespoon of olive oil, 1/2 tablespoon lemon juice, and a pinch of salt. Let sit for 10 minutes.
  • Next,  in a pan over medium heat sautee the kale until wilted

Lentils:

  • Combine vegetable broth, lentils, garlic powder, cumin, allspice, salt in a small pot. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook until tender, 45 to 60 minutes.
  • Uncover and continue simmering until the liquid reduces slightly, about 10 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.

Dressing:

  • Add tahini, olive oil, & lemon juice into a small mixing bowl and whisk why slowly adding in iced water ( you may not need all of the water ) until the consistency is creamy.
  • Add salt to taste.

Plate:

  • Add the black lentils to a bowl or plate, top with sauteed dino kale, roasted root vegetables, and drizzle the creamy tahini dressing over top.