Roasted Root Veggies & Kale over Black Lentils
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.