What you'll be getting:

Veggies and Lentils

Per Serving

245 g veggies (delicata squash, carrots, cauliflower, broccoli, swiss chard tossed in oil, lemon juice, salt and pepper) 

100 g cooked lentils

50 g greens (kale and swiss chard) 

1 oz seasoning sauce (lemon juice, dijon, avocado oil, nutritional yeast, salt, pepper, and fines herbs) 

 

Equipment needed: 1 large sautee pan, 1 sheet pan

Preheat your oven to 425. 

I initially was going to make this meal with couscous, but with all of the winter veggies you really don't need another carbohydrate, this meal is filling without it. Place your veggies on a sheet pan. When the oven reaches 425, place the sheet pan in the oven. I cooked on the top rack, it really depends on where your oven is the hottest. Today I went without my silpat, you can cook on a liner, or straight on the sheet pan. 

Set a timer for 20 minutes. 

When the timer goes off, lower the oven temperture to 400 and set another timer for 5 minutes. After setting a 5 minute timer, start heating up a pan. No need for oil. When the pan is hot, add the greens. Add a couple of tablespoons of water per serving so the greens begin to steam. Cook for a couple of minutes. 

When the greens have wilted, add the lentils. 

Add the roasted veggies to the greens/lentils mixture after the timer goes off. 

Add the seasoning sauce to the pan and mix everything together. Remove from the heat. 

After everything has been mixed together, 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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