Roasted Vegetables and Black Lentils with Tahini Dressing
Roasted Vegetables and Black Lentils with Tahini Dressing is a filling, high-fiber meal that is vegan and gluten-free, and full of flavorful spices.
Servings: 6
Calories: 282kcal
Ingredients
- 1 cup dry black lentils
- 1 teaspoon kosher salt
- 1 cauliflower cut into bite-sized pieces
- 3 medium carrots peeled, and cut into 1-inch pieces
- 4 ounces brussels sprouts trimmed, and halved or quartered if large (see note)
- 4 ounces apsaragus tough ends removed and cut into 1 inch pieces (see note)
- 8 cloves garlic peeled and halved if large
- 2 Tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon ground coriander
- 1 pinch cayenne pepper
Tahini Dressing
- 2 Tablespoons tahini
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt
- 1 pinch cayenne
- water as needed, to thin
Instructions
- Add 1 cup dry black lentils and ½ teaspoon kosher salt to a small saucepan. Add just enough water to cover. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender (about 20 minutes). Make sure to watch the water level of the lentils while they cook - continue to add small amounts to ensure that the lentils remain covered, but you want to avoid adding too much, as it will cause them to lose their color.
- Move oven rack to lower middle position and heat to 425°F. Toss together the cauliflower, carrots, brussels sprouts, asparagus, garlic, 2 Tablespoons olive oil, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon cinnamon, ¼ teaspoon ground coriander, and 1 pinch cayenne pepper in a large bowl. Spread the vegetable mixture on a large baking sheet and cook until softened and golden brown, about 25-30 minutes, stirring every 10 minutes.
- Transfer the roasted vegetables to a large serving bowl. Top with the cooked lentils.
Tahini Dressing
- Whisk together the 2 Tablespoons tahini, 2 Tablespoons olive oil, 1 Tablespoon lemon juice, ⅛ teaspoon salt, and 1 pinch cayenne. If the dressing is too thick for your taste, add water in very small amounts until you get the consistency you like.
- Pour the dressing over the lentils and vegetables. Toss, if desired. Serve warm, room temperature, or cold.
Notes
Instead of using both brussels sprouts and asparagus, you can use 8 ounces of either one of them. Or you could substitute with an equal amount of broccoli.
Nutrition
Calories: 282kcal | Carbohydrates: 32g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 399mg | Potassium: 854mg | Fiber: 14g | Sugar: 5g | Vitamin A: 5484IU | Vitamin C: 69mg | Calcium: 81mg | Iron: 4mg
