Ingrédients

• 200g brown or green lentils, rinsed
• 1 large sweet potato (approx. 400g), peeled and cubed
• 2 large carrots (approx. 200g), peeled and chopped
• 2 parsnips (approx. 200g), peeled and chopped
• 1 large red onion, chopped
• 3 cloves garlic, minced
• 900ml vegetable broth
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 60g tahini
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a large baking tray, toss the cubed sweet potato, carrots, and parsnips with 2 tablespoons of olive oil, half the cumin, coriander, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. 2.While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped red onion and cook for 5-7 minutes until softened.
3. 3.Add the minced garlic, the remaining cumin, coriander, smoked paprika, and turmeric to the pot. Cook for 1 minute until fragrant.
4. 4.Stir in the rinsed lentils and the vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
5. 5.In a small bowl, whisk together the tahini, lemon juice, and 3-4 tablespoons of water (or more, to reach a drizzly consistency). Season with a pinch of salt.
6. 6.Gently fold the roasted root vegetables into the cooked lentil mixture. Serve warm in bowls, drizzled with the tahini sauce and garnished with fresh parsley.

Informations nutritionnelles

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