ROASTED ROOTS AND GREENS OVER SPICED LENTILS

Adapted from Eating Well

Ingredients:

Lentils

• 1 ½ cups water

• ½ cup black beluga lentils or French green lentils

• 1 teaspoon garlic powder

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• ¼ teaspoon ground allspice

• ¼ teaspoon kosher salt

• ⅛ teaspoon sumac (optional)

• 2 tablespoons lemon juice

• 1 teaspoon extra-virgin olive oil

Vegetables:

• 1 tablespoon extra-virgin olive oil

• 1 T. green garlic, minced ( or use a clove of garlic, minced)

• 1 1/2 cups roasted root veggies (turnips, radishes, potatoes, carrots, etc.)

• 2 cups chopped radish or turnip greens (you can also sub chard, kale, or beet greens)

• 1 teaspoon ground coriander

• ⅛ teaspoon ground pepper

• Pinch of kosher salt

• 2 tablespoons tahini or low-fat plain yogurt

• Fresh parsley for garnish

Directions

1. To prepare lentils: Combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 teaspoon salt and sumac (if using) in a medium pot. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.

2. Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.

3. Meanwhile, to prepare vegetables: Heat oil in a large skillet over medium heat. Add green 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 turnip and radish greens and cook until just wilted, 2 to 3 minutes. Stir in coriander, pepper and salt.

4. Serve the vegetables over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.