A vibrant, hearty bowl featuring earthy lentils and sweet roasted root vegetables, all brought together with warm Mediterranean spices. A perfect budget-friendly, plant-powered meal.
Ingrédients
- 250g brown or green lentils, rinsed
- 600g sweet potatoes, peeled and cubed
- 300g carrots, peeled and cubed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 45ml olive oil, divided
- 1 lemon, for juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 750ml vegetable broth or water
- Small handful of fresh parsley, chopped
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. On a large baking sheet, toss the cubed sweet potatoes and carrots with 30ml (2 tbsp) of olive oil, the smoked paprika, salt, and pepper.
- 2.Spread the vegetables in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized at the edges, flipping halfway through.
- 3.While the vegetables roast, heat the remaining 15ml (1 tbsp) of olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- 4.Stir in the minced garlic, ground cumin, and ground coriander. Cook for 1 minute more until the spices are fragrant.
- 5.Add the rinsed lentils and 750ml 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 until the lentils are tender.
- 6.Drain any excess liquid from the lentils. Gently stir in the roasted root vegetables.
- 7.Finish by stirring in the juice of half a lemon and the chopped fresh parsley. Season with additional salt and pepper to your taste and serve warm.
Informations nutritionnelles
Pourquoi cette recette
This recipe is packed with plant-based protein and fiber from lentils, promoting digestive health and sustained energy. Roasted root vegetables provide essential vitamins A and C, antioxidants, and complex carbs for a truly balanced and nutritious meal.
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