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Prep time
15 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
This is in a standard rotation for my meal prep. Make a double batch of the veggies on Sunday to have for dinner and spread the leftovers out over the week. It is a very filling, high-fiber, vegetarian option. —Ryan
Ingredients
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2 cups
prepared hummus
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1 cup
dry lentils
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3 cups
water
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1.5 teaspoons
salt, divided
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1/2 teaspoon
allspice
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1/2 teaspoon
cumin
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1/2 teaspoon
coriander
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1/2 teaspoon
black pepper
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2
carrots, peeled and cut into 1" chunks
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2
parsnips, peeled and cut into 1" chunks
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1
small red onion, halved and sliced in 1/2" slices
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1
large sweet potato, washed and cut into 1" cubes
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2 cups
kale, chopped and de-stemmed
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1/4 cup
olive oil
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1 tablespoon
olive oil
Directions
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Preheat the oven to 425.
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Toss the carrots, parsnips, sweet potato and onion in a large bowl with 1/4 cup olive oil, salt, and pepper. Pour everything onto a large cookie sheet and arrange in a single layer. Roast for 40 – 45 minutes or until tender.
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Place the lentils in a mesh sieve and rinse thoroughly. In a large pot, combine the lentils, water, allspice, cumin, coriander, and black pepper. Add a pinch of salt and bring to a boil. Reduce the heat and cover. Simmer for 25 minutes. Strain the remaining liquid and set aside.
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In a large skillet, heat the remaining tablespoon of olive oil and add the kale. Cook until the kale just tender, 2 – 3 minutes.
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To plate, divide everything between four plates and serve.
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