Indian-Spiced Roasted Vegetables & Lentils – Lentils.org

Indian-Spiced Roasted Vegetables & Lentils

  By lentilsorg  , ,   ,   

December 7, 2021

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

  • Prep: 15 Minutes
  • Cook: 25 Minutes

  • 15 Minutes

    25 Minutes

    40 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size¾ cup (175 mL)
Calories160
Sodium810 mg
Potassium565 mg
Protein7 g
Cholesterol0 mg
Sugar4 g
Total Fat6 g
Saturated Fat0.5 g
Total Carbohydrates21 g
Dietary Fiber7 g