Recipes / pulses recipes /

Lentils with Roast Vegetables

Lentils with Roast Vegetables

Appetizers

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

Share this recipe

Ingredients

Servings:

1 cup lentils dried
4 cups vegetables assorted; washed and chopped
2 tbsp cooking oil
salt
pepper black
1/4 cup parsley fresh; chopped (or 1 tbsp dried)
1 tbsp garlic chopped (or 1 tsp dried)
lemon juice juice from 1/2 lemon

Instructions

Rinse lentils.
Bring to boil in 2 cups water, reduce heat, simmer for 20–25 minutes or until tender. Strain off excess water.
Preheat oven to 400°F.
Chop veggies into pieces 2 inch in length and ½ inch in width.
Place in mixing bowl, with 1 tablespoon cooking oil, ½ teaspoon salt, ½ teaspoon pepper, and garlic. Mix until coated. Pour onto baking sheet and spread evenly and place in preheated oven.
After 4–5 minutes, stir veggies around on pan and return to over. Bake 4–5 minutes more. Remove from oven.
Add 1 tablespoon oil in skillet on stove top.
Once hot, sauté lentils 2–4 minutes.
Add lemon, ½ teaspoon salt, and stir.
Add the roast vegetables and parsley into the pan and stir.