What you'll be getting:

Black Lentils with Seasonal Roasted Veggies and Sweet Potatoes

Per Serving

1/4 c dried black lentils

250 g veggies (sweet potatoes, carrots, cabbage, caulflower, zucchini, chard)

1 t nutritional yeast with salt, pepper and fines herbes

2 T lemon seasoning sauce (lemon juice and zest, nutritional yeast, salt, pepper, fines herbes, oil)

Equipment needed: 1 pot of water for lentils, 1-2 sheet pans.​

First rinse the lentils to remove any dust that may be  on them, then add them to a pot with at least 2 c of water, add the nutritional yeast and herbs, then turn the temperature up to a high heat. Do this step before preheating the oven just to get them going. 

Preheat oven to 425 degrees. When the lentils begin to boil, lower the temperature and add a lid to the pot, you want them to simmer instead of boil, I cooked on a #3. 

Place the sweet potatoes and veggies on a sheet pan and place in the oven. Set a timer for 20 minutes. Do not add the chard just yet.

While the veggies are roasting, toss the chard and cabbage with half of the seasoning sauce. 

When 10 minutes remain, add the chard and cabbage to the sheet pan(s).

When the timer goes off, pull the veggies from the oven, and remove the lentils from the heat. Check to make sure they are cooked enough, if they are still too firm, return to the heat for another couple of minutes. If they are soft, strain and add to the sheet pan of veggies. Drizzle the remaining sauce over everything. 

Toss everything together and then plate. From start to finish this dinner takes less than 30 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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