This is a super easy weeknight meal that is packed with flavor! It is perfect for vegetarians and meat eaters too. I always make extra so I can add this to salads for leftover lunches.
I love cooking with lentils because they’re highly nutritious and an excellent source of plant-based protein. They are super versatile and they add great texture and flavor to any meal. There are several different varieties, but they are all similar in their nutritional components. I prefer soaking lentils before cooking with them to increase their digestibility and to remove the lectins (which can cause inflammation and leaky gut). There will be more about the importance of soaking grains and seeds in a future post, but for now let’s focus on lentils!
Health benefits of lentils:
They are a great source of protein and iron, making them a great vegetarian option
They are high in folate and magnesium, which are essential for heart health
They are high in manganese, B vitamins, zinc, and potassium
They have high amounts of fiber, which is important for stable blood sugar levels and for healthy digestion
They are high in polyphenols, which have important antioxidant and anti-inflammatory properties
Ingredients:
1 cup dried green lentils
2 cups chicken or veggie broth
1 bay leaf
1 head cauliflower, cut into florets
4 carrots, chopped into ¼ in. pieces
1 can chickpeas rinsed and drained
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
½ tsp salt
1/4 teaspoon turmeric
2 tbsp olive oil + more for finishing
Feta to garnish
Directions:
Preheat 425 degrees
Rinse lentils thoroughly, and place in a medium pot with broth and bay leaf.
Bring to a boil and reduce to a simmer. Simmer for 25 minutes (covered) or until just tender.
Remove the pot from the heat, and keep covered for another 10 minutes.
While lentils are cooking, mix cauliflower and carrots with cumin, turmeric, salt, pepper, and olive oil. Arrange on baking sheet and roast for 25-30 minutes.
Mix lentils with cauliflower, carrots, and chickpeas- drizzle with good olive oil and top with feta crumbles.
Cauliflower and carrots roasted with spices
The finished product with a garnish of arugula
