Spicy Roast Veg & Lentils Recipe

Introduction

This Spicy Roast Veg & Lentils dish is a simple yet flavorful meal that combines the earthiness of lentils with the vibrant taste of roasted vegetables. Perfect for a quick lunch or dinner, it’s nutritious and easy to prepare.

Ingredients

• Mixed vegetables (such as bell peppers, zucchini, carrots) – 3 cups, chopped
• Lentils – 1 cup, rinsed
• Spices (such as cumin, paprika, chili powder) – 1 teaspoon each
• Olive oil – 2 tablespoons
• Salt and pepper – to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the mixed vegetables with olive oil, spices, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Step 2: While the vegetables roast, cook the lentils in boiling water for about 15-20 minutes until tender. Drain and combine the cooked lentils with the roasted vegetables. Adjust seasoning if needed and serve warm.

Tips & Variations

• Try adding garlic or onion powder to the spice mix for extra depth of flavor.
• Swap lentils for chickpeas or black beans for a different texture.
• Include fresh herbs like cilantro or parsley before serving for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Rinse them well and add after roasting the vegetables, heating briefly to combine flavors.

What vegetables work best for roasting in this recipe?

Firm vegetables like bell peppers, zucchini, carrots, sweet potatoes, and cauliflower roast well and hold their texture nicely in this dish.

Spicy Roast Veg & Lentils Recipe

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★★★★★

4.7 from 106 reviews

A hearty and flavorful Spicy Roast Vegetable and Lentil dish, combining the smoky depth of roasted mixed vegetables with tender, spiced lentils. This nutritious meal is perfect for a wholesome lunch or dinner, featuring a delightful blend of textures and warming spices.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and red onions), chopped

Lentils

• 1 cup dry lentils (red or brown)
• 2 1/2 cups water or vegetable broth

Spices

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 garlic clove, minced

Instructions

1. Prepare the vegetables: Preheat the oven to 425°F (220°C). Toss the mixed vegetables with olive oil, cumin, smoked paprika, chili powder, ground coriander, salt, and pepper until well coated.
2. Roast the vegetables: Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
3. Cook the lentils: While the vegetables roast, rinse the lentils under cold water. In a medium saucepan, combine lentils, water or vegetable broth, and minced garlic. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.
4. Combine and season: Transfer the roasted vegetables to the cooked lentils. Stir gently to combine, adjust seasoning with salt and pepper if needed.
5. Serve: Serve warm as a main or side dish, optionally garnished with fresh herbs like cilantro or parsley and a squeeze of lemon juice for brightness.

Notes

• Use any combination of vegetables you like or have on hand for flexibility.
• Red lentils cook faster and tend to be softer, while brown lentils hold shape better; choose based on desired texture.
• For extra heat, add a pinch of cayenne pepper or a drizzle of hot sauce before serving.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: spicy roast vegetables, lentils, vegetarian, healthy dinner, roasted veggies, Mediterranean cuisine