A hearty and aromatic plant-based dish featuring earthy black lentils and sweet roasted root vegetables, brought together with a warm spice blend. A perfect, nourishing flexitarian meal.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 200g carrots
- 200g parsnips
- 150g dry black (Beluga) lentils
- 1 medium yellow onion
- 2 cloves garlic
- 30ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 500ml vegetable broth or water
- 1 lemon
- Fresh parsley, for garnish
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. Chop the carrots and parsnips into 2cm cubes. On a baking tray, toss them with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- 2.While the vegetables are roasting, finely chop the onion and mince the garlic. Rinse the black lentils under cold water.
- 3.In a medium pot, heat the remaining 15ml of olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Add the minced garlic, cumin, coriander, and turmeric, and cook for one more minute until fragrant.
- 4.Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20-25 minutes until the lentils are tender but still hold their shape.
- 5.Drain any excess liquid from the lentils. Gently stir in the roasted root vegetables.
- 6.Season the dish with salt, pepper, and a generous squeeze of fresh lemon juice. Serve warm, garnished with freshly chopped parsley.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of nutrition, rich in plant-based protein and dietary fiber from black lentils, which supports muscle health and digestion. The root vegetables provide complex carbs for sustained energy and are packed with vitamins A and C.
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