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Lentil Grain Bowls with Roasted Vegetables

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Servings 4

Ingredients
  

Lentils (serves 6)

  • 1.5 cups whole masoor lentils (brown lentils)
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 4 garlic cloves, minced
  • 3 cups water
  • 1 tbsp tahini
  • 1.5 tbsp tamari
  • salt to taste

Roasted Carrots and Cauliflower

  • 1 head of cauliflower
  • 6 medium carrots
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp cinnamon
  • red chili flakes to your liking
  • ½ tsp salt
  • 1.5 tbsp olive oil

Cilantro Yogurt Sauce

  • ¼ cup chopped cilantro
  • ½ cup plant-based yogurt
  • 1 garlic clove
  • 1 tbsp lemon juice
  • ½ tsp ground cumin
  • 2 tbsp water
  • salt to taste

For serving

  • brown rice
  • kale
  • sliced almonds

Instructions
 

  • Soak the lentils in cold water for 45 minutes to 1 hour. The longer you soak, the shorter the cooking time. This recipe is based on soaking for 45 minutes to 1 hour.
  • Preheat the oven to 400 F. Cut the cauliflower and carrots. Spread them on two baking sheets, based on how much space is on your baking sheet.
  • Brush the vegetables with olive oil and sprinkle with the spices and salt. Roast the cauliflower for 18-20 minutes. The carrots may also be done at that time, or perhaps 5 minutes longer.
  • For the lentils, heat a saucepan over medium heat. Add olive oil, followed by cumin seeds and garlic. Cook for about 2 minutes. 
  • Drain the lentils and add them to the saucepan, along with 3 cups of water. Bring to medium-high heat and cover.
  • Check occasionally for the first few minutes until it starts to simmer. Add salt. Then lower heat to medium, cover, and cook for 25-30 minutes. Once creamy and well-cooked, add 1 tbsp tahini and 1.5 tbsp tamari. 
  • For the dressing, simply process all the ingredients in a small food processor. Add water until it's at a nice texture.