Avatar photo

Recipe by

Lentils.org

View All

Za’atar Roasted Vegetables & Lentils

Prep Time: 10 Minutes

Total time: 45 Minutes

Servings: 10

Seasonal root vegetables roasted with lentils and za’atar, served over massaged kale and crumbled Goat’s cheese.

Avatar photo

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    ½ lb (250 g) baby heirloom/rainbow carrots, washed and stems trimmed

    ½ lb (250 g) whole red lentils, cooked

    ½ lb (250g) turnips, peeled and julienned

    ¼ cup (60 mL) canola oil

    3 Tbsp (45 mL) za’atar

    2 tsp (10 mL) lemon zest

    ¼ cup (60 mL) lemon juice

    ¾ lb (350 g) lacinado kale, ribs removed and leaves julienned

    8 oz (250 g) Goat’s cheese, crumbled


Directions

  1. Preheat oven to 375⁰F (190⁰C).
  2. In a large bowl, combine carrots, lentils, turnips, oil, za’atar, and lemon zest.
  3. Transfer to a large sheet tray and roast for 35 minutes, until the vegetables are cooked through and golden brown.
  4. While the vegetables are roasting, mix kale with lemon juice and allow to marinate for at least 2 minutes.
  5. When the vegetables are ready, serve over a bed of kale and garnish with crumbled Goat’s cheese.
  6. Serve hot or hold hot.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 180
  • Total Fat 11 g
  • Saturated Fat 3.5 g
  • Cholesterol 15 mg
  • Carbohydrates 13 g
  • Dietary Fibre 4 g
  • Sugar 4 g
  • Protein 7 g
  • Sodium 280 mg
  • Potassium 359 mg
  • Folate 101 mcg