An easy recipe for Lebanese roasted vegetable served with lentils and a lemony yoghurt sauce. A healthy vegetarian dish with lots of textures and flavors in a beautiful bowl of food!
Course
Main Course
Category
Vegetarian
Prep Time25minutes
Cook Time30minutes
Total Time55minutes
Servings4
Calories408kcal
AutorElle
Ingredients
For the spice mix:
1teaspoonsweet paprika
1teaspooncumin
1teaspoonground coriander
1teaspooncardamom
1/2teaspooncinnamon(Ceylon)
1/2teaspoonnutmeg
For the salad:
3/4cupuncooked beluga lentils(165 g)
2-3tablespoonsextra-virgin olive oil
1medium to large sweet potato,peel and cut in half lengthwise, then into wedges, and then in half again so you have short wedges (400-500 g)
1sweet red pepper,sliced thickly
2carrots,peeled and sliced at a diagonal
3small red onion,cut into wedges (or 1 large onion)
sea salt and freshly ground pepper,to taste
freshly chopped flat-leaf parsley,to garnish
1/2cupwalnuts,broken into pieces and lightly toasted (50 g) (optional)
For the yoghurt sauce:
1/2cupGreek yoghurt(140 g)
4tablespoonsextra-virgin olive oil
finely grated zest of 1/2 an organic lemon
4tablespoonsfreshly squeezed lemon juice
1tablespoonfreshly chopped flat-leaf parsley
Method
Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper.
In a small bowl, combine the spice mix ingredients and set aside.
Cook the lentils according to package instructions, in 3 times the amount of water for 30 minutes. When done, remove from heat and drain if needed. Cover and set aside.
TIP: I recommend tasting the lentils after about 25 minutes to see if they are the consistency you prefer — I like them firm (al dente).
Place the vegetable on the prepared baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with the spice mix and toss to evenly coat. Spread in a single layer and bake for 30 minutes, tossing half way through, until sweet potato is tender.
Meanwhile, make the yoghurt sauce. In a small bowl, mix together the yoghurt, olive oil, lemon zest, lemon juice and parsley. Whisk together until well combined.
Transfer the lentils to a large serving dish and top with the roasted vegetables. Garnish with the parsley and walnuts (if using).
Serve with the yoghurt sauce on the side and enjoy!
Notes
This recipe is also nice if you add a little sweetness and spice to the walnuts. To do so, in a small non-stick skillet, heat 1 tablespoon of honey or maple syrup and 1/2 teaspoon spice mix, add walnuts and mix to coat. Remove from heat and set aside. Then proceed with making the rest of recipe.
French green puy lentils can also be used in place of beluga lentils.
This is a vegetarian recipe, that can easily be made vegan by omitting the yoghurt sauce. For a vegan version, I would suggest serving the Lebanese roasted vegetables and lentils with an extra drizzle of olive oil and a generous squeeze of lemon.