Herbed Lentil & Roasted Root Vegetable Pilaf
A hearty and nutritious vegetarian pilaf featuring earthy lentils, fluffy quinoa, and sweet roasted root vegetables. It's all brought together with fresh herbs and a creamy lemon-tahini drizzle for a vibrant and satisfying meal.
2450 calories
$14 per serving
$45 min
4 servings
vegetarian, any cuisine
Ingredients
- 200g brown or green lentils, rinsed
- 150g quinoa, rinsed
- 1 large carrot, diced
- 1 large parsnip, diced
- 1 medium sweet potato, diced
- 1 red onion, chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 liter vegetable broth
- 30g fresh parsley, chopped
- 20g fresh mint, chopped
- 60g tahini
- 60ml fresh lemon juice
- 60ml water, to thin
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the diced carrot, parsnip, and sweet potato with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, until tender and lightly caramelized.
- 2.While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped red onion and cook for 5-7 minutes until softened. Add the minced garlic, cumin, and coriander, and cook for another minute until fragrant.
- 3.Add the rinsed lentils, quinoa, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the lentils and quinoa are tender.
- 4.While the pilaf cooks, prepare the drizzle. In a small bowl, whisk together the tahini and lemon juice. Gradually whisk in water, 1 tablespoon at a time, until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 5.Once the pilaf is cooked, gently fold in the roasted root vegetables, chopped parsley, and mint. Season to taste with additional salt and pepper.
- 6.Serve the pilaf warm in bowls, drizzled generously with the lemon-tahini sauce.
Nutrition Information
77g
fat
335g
carbs
68g
fiber
89g
protein
Why this recipe
This recipe is packed with plant-based protein and fiber from lentils and quinoa, promoting digestive health and sustained energy. Roasted root vegetables provide essential vitamins and antioxidants, making this a truly balanced and nourishing dish.
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