Spiced Black Lentil and Roasted Root Vegetable Medley
A hearty and nourishing vegan bowl featuring earthy black lentils and sweet roasted root vegetables, all brought together with a creamy lemon-tahini drizzle. A perfect, well-balanced meal for any night of the week.
1130 Kalorien
$4 pro Portion
$45 Min.
2 Portionen
vegan, any cuisine
Zutaten
- 120g black (Beluga) lentils, rinsed
- 2 medium carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 30g tahini
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 600ml vegetable broth or water
- 60ml water (for tahini sauce)
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Anleitung
- 1.Preheat your oven to 200°C. On a baking sheet, toss the chopped carrots, parsnip, and sweet potato with half the olive oil, cumin, coriander, paprika, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2.While the vegetables roast, heat the remaining olive oil in a medium pot over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 3.Add the rinsed black lentils and 600ml of vegetable broth or water to the pot. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid.
- 4.In a small bowl, whisk together the tahini, lemon juice, and 60ml of water until smooth and creamy. Season with a pinch of salt.
- 5.In a large bowl, gently combine the cooked lentils with the roasted root vegetables.
- 6.Divide the lentil and vegetable medley between two bowls. Drizzle generously with the tahini-lemon sauce and garnish with fresh parsley before serving.
Nährwertinformationen
23g
fat
74g
carbs
21g
fiber
20g
protein
Warum dieses Rezept
This recipe is rich in plant-based protein and dietary fiber from black lentils, promoting satiety and digestive health. Roasted root vegetables provide essential vitamins and antioxidants, creating a nutritious and balanced meal.
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