And speaking of spices, it’s especially worth noting that for this spice mix I use Ceylon cinnamon. It’s the only cinnamon known as \u201ctrue cinnamon\u201d and there are a couple of reasons why I only use this type in my recipes.<\/p>\n\n\n\n Ceylon cinnamon has a much milder aroma and sweeter flavor than the kind of cinnamon that is normally sold in the spice section at your local supermarket. The kind of cinnamon your find there, unless otherwise stated, is Cassia cinnamon. Cassia cinnamon is typically darker and has a much stronger and has a more pungent flavour than Ceylon cinnamon. Which may explain why some people really don’t like the taste of cinnamon. Instead of taking center stage, Ceylon cinnamon’s mildly sweet taste adds a complex flavour to recipes.<\/p>\n\n\n\n Also worth noting, the essential oil <\/strong>cinnamaldehyde in Ceylon cinnamon is quite low<\/strong> compared to cassia. Which also explains its milder aroma and flavour<\/strong>. Plus, Ceylon cinnamon has ultra-low coumarin levels<\/strong>. Coumarin in high doses causes liver failure, meaning if you use cinnamon on a daily basis, you will want to choose Ceylon cinnamon as the preferred choice. Ceylon cinnamon is found at your local health food or organic food store.<\/p>\n\n\n\n This dish couldn\u2019t be easier. Just mix the spices, cook the lentils until al dente, and roast the vegetables until golden and caramelised. While everything cooks, whisk together the yoghurt sauce with lemon, zest, olive oil, and parsley. To serve, layer the lentils and roasted veggies on a platter, sprinkle with walnuts and herbs, and add the lemon yoghurt sauce on the side. That’s how easy it is!<\/p>\n\n\n\n Exact quantities and instructions can be found in the recipe card below.<\/em><\/p>\n\n\n\n A real flavour booster: caramelise walnuts with a little of the spice mix in honey or maple syrup. Scatter over the dish before serving for a crunchy, sweet-savoury topping.<\/p>\n\n\n\n No Beluga lentils? Puy or green lentils work just as well. The key is cooking them al dente asd this keeps them firm and makes the texture in this recipe so satisfying.<\/p>\n\n\n\n Skip the yoghurt and drizzle with olive oil and fresh lemon juice instead. Or, make a quick tahini sauce by whisking tahini, lemon juice, and a splash of water, with optional nutritional yeast for extra savoury flavour.<\/p>\n\n\n\n![\"Beluga](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/11\/orientalisches-Ofengemuese-mit-Linsen-Rezept-1-of-4-800x1200.jpg\")
<\/figure>\n\n\n\n![\"Lebanese](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/11\/orientalisches-Ofengemuese-mit-Linsen-Rezept-2-of-4-800x1200.jpg\")
<\/figure>\n<\/figure>\n\n\n\nThe difference between Ceylon cinnamon versus cassia cinnamon<\/h2>\n\n\n\n
Make the healthier choice and choose Ceylon cinnamon<\/h3>\n\n\n\n
![\"Recipe](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/11\/orientalisches-Ofengemuese-mit-Linsen-Rezept-3-of-4-800x1200.jpg\")
<\/figure>\n\n\n\n\u00a0How to Make Roasted Vegetables with Lentils<\/h2>\n\n\n\n
Tips for the Best Roasted Vegetables with Lentils<\/h2>\n\n\n\n
1. Sweet and Spicy Walnuts<\/h3>\n\n\n\n
2. Beluga or Green Lentils <\/h3>\n\n\n\n
3. Vegan Option<\/h3>\n\n\n\n
![\"Lebanese](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/11\/orientalisches-Ofengemuese-mit-Linsen-Rezept-1-of-1-800x1200.jpg\")
<\/figure>\n\n\n\nSimply good: Lebanese roasted vegetables with lentils and a lemony yoghurt sauce<\/h2>\n\n\n\n
![\"Orientalisches](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2017\/11\/orientalisches-Ofengemuese-mit-Linsen-Rezept-4-of-4.jpg\")
<\/a><\/div>\n <\/div>\n