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Thyme Roasted Vegetables with Lentils & Black Beans

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 4

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    2 garlic cloves, minced

    1 tsp (5 mL) honey

    1/2 lb (250 g) asparagus, ends trimmed, cut into thirds

    3 cups (750 mL) red and yellow bell peppers, cut into 1/2 inch pieces

    1 zucchini, quartered and sliced on bias

    1 Tbsp (15 mL) fresh thyme leaves

    dash, salt and ground black pepper

    1/2 cup (125 mL) cooked black beans

    1/2 cup (125 mL) cooked green lentils

    2 tsp (10 mL) lemon juice


Directions

  1. For the roasted vegetables: Position an oven rack in the center of the oven and preheat oven to 425˚F (220˚C).
  2. Combine oil with minced garlic and honey. In a large bowl, toss together asparagus, peppers, zucchini, oil mixture, thyme, and season with salt and pepper. Spread vegetable medley out on a tray in a single layer. Roast in oven until golden, approximately 15-20 minutes, tossing after 10 minutes. Add black beans and lentils, stirring until fully incorporated. Return to the oven for another 3-5 minutes to heat the beans and lentils through. Do not overcook as the beans and lentils will appear dry.
  3. Remove from oven, season with salt, pepper, and lemon juice. Serve immediately.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 180
  • Total Fat 8 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 22 g
  • Dietary Fibre 7 g
  • Sugar 8 g
  • Protein 7 g
  • Sodium 150 mg
  • Potassium 569 mg
  • Folate 130 mg