Healthy Recipes Healthy Lifestyle Diets Vegan Recipes Healthy Vegan Dinner Recipes Roasted Root Veggies & Greens over Spiced Lentils 4.5 (15) 13 Reviews This earthy bowl of lentils is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness. By Sylvia Fountaine, M.A. Sylvia Fountaine, M.A. Sylvia Fountaine is a professional chef specializing in plant-based recipes, many of which she has contributed to EatingWell. Inspired to broaden her palate from a young age by her Finnish mother and Egyptian father, Sylvia is passionate about fresh seasonal produce and global cuisines. EatingWell's Editorial Guidelines Updated on October 2, 2024 Reviewed by Dietitian Victoria Seaver, M.S., RD Reviewed by Dietitian Victoria Seaver, M.S., RD Victoria Seaver is a registered dietitian and Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Save Rate PRINT Share Prep Time: 20 mins Additional Time: 25 mins Total Time: 45 mins Servings: 2 Yield: 2 servings Nutrition Profile: Gut Healthy Anti-Inflammatory Mediterranean Diet Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Lentils 1 ½ cups water ½ cup black beluga lentils or French green lentils (see Tip) 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 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 ⅛ teaspoon ground pepper Pinch of kosher salt 2 tablespoons tahini or low-fat plain yogurt Fresh parsley for garnish 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 Redmond 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 Rate It Print Nutrition Facts (per serving) 453 Calories 22g Fat 50g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Serving Size Generous 1 cup vegetables & 2/3 cup lentils Calories 453 % Daily Value * Total Carbohydrate 50g 18% Dietary Fiber 14g 50% Total Sugars 5g Protein 18g 36% Total Fat 22g 29% Saturated Fat 3g 15% Vitamin A 5939IU 119% Vitamin C 35mg 39% Folate 81mcg 20% Sodium 346mg 15% Calcium 114mg 9% Iron 5mg 29% Magnesium 45mg 11% Potassium 465mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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.