Za’atar Roasted Vegetables & Lentils – Lentils.org

Za’atar Roasted Vegetables & Lentils

  By lentilsorg  ,   

May 27, 2020

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

  • Prep: 10 Minutes
  • Cook: 35 Minutes

  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories180
Sodium280 mg
Potassium359 mg
Protein7 g
Cholesterol15 mg
Sugar4 g
Total Fat11 g
Saturated Fat3.5 g
Total Carbohydrates13 g
Dietary Fiber4 g