Keep it vegan or add a drizzle of plain yogurt for extra richness.
Bring to a boil.
Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.
Ali Redmond
Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more.
Stir in lemon juice and 1 teaspoon oil.
Meanwhile, to prepare vegetables: Heat oil in a large skillet over medium heat.
Add garlic and cook until fragrant, 1 to 2 minutes.
Add roasted root vegetables and cook, stirring often, until heated through, 2 to 4 minutes.
Stir in kale (or beet greens) and cook until just wilted, 2 to 3 minutes.
Stir in coriander, pepper and salt.
Serve the vegetables over the lentils, topped with tahini (or yogurt).
Garnish with parsley, if desired.
Look for them in natural-foods stores and some supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
