Indian-Spiced Roasted Vegetables & Lentils
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Indian-Spiced Roasted Vegetables & Lentils

Prep Time: 15 Minutes

Total Time: 40 Minutes

Servings: 10

Cauliflower, potatoes, lentils, and chickpeas are tossed with oil, turmeric, cumin, coriander, salt, and garlic and roasted until tender.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 3 Tbsp (45 mL) canola oil
  • 1 Tbsp (15 mL) turmeric
  • 1 Tbsp (15 mL) cumin
  • 1 tsp (5 mL) coriander
  • 1 Tbsp (15 mL) salt
  • 2 Tbsp (30 mL) garlic, minced
  • 2 lbs (1 kg) cauliflower, cut into small florets
  • 2 cups (500 mL) whole red lentils, cooked and cooled
  • 1 Tbsp (15 mL) jalapeño, finely chopped
  • 1 cup (250 mL) red potatoes, skin on and diced
  • 1 cup (250 mL) chickpeas, cooked or canned
  • 1 cup (250 mL) red onion, chopped

Directions

  1. Preheat oven to 425°F (220⁰C).
  2. In a small bowl or glass measuring cup, combine oil, turmeric, cumin, coriander, salt, and garlic. Stir well.
  3. In a large bowl, combine cauliflower, lentils, jalapeno, potato, and chickpeas.
  4. Pour oil and spice mixture over the vegetables and combine well to coat all of the vegetables.
  5. Pour mixture onto a foil-lined sheet tray.
  6. Bake for 15 minutes.
  7. Remove from oven and stir. Bake for another 10 minutes or until potatoes are cooked through and tender.

Chef’s note – you could swap in fresh faba beans for chickpeas if you have them on hand.

Nutritional Information

  • Serving Size: ¾ cup (175 mL)
  • Per serving:
  • Calories 160
  • Total Fat 6 g
  • Saturated Fat 0.5 g
  • Cholesterol 0 mg
  • Carbohydrates 21 g
  • Dietary Fibre 7 g
  • Sugar 4 g
  • Protein 7 g
  • Sodium 810 mg
  • Potassium 565 mg
  • Folate 154 mcg

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