Indian-Spiced Roasted Vegetables Over Lentils

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It’s time to be a good girl.

It’s time to snuggle some vegetables, pony up to some fiber, group hug some fruit, and drink my way through an Olympic-sized swimming pool. Minus the chlorine.

Not that I can’t appreciate a juicy mcgruicy burger from time to time, but after sampling 6 (SIX, you guys) of them over the weekend with a bunch of food bloggers, my innards began to sing ballads of regret to me the entire 8-hour drive back to Kansas City.

And the ballads were out of key. Like, really really out of key.

Wolves howled.

Glass shattered.

Eggs exploded on their own inside cartons.

OKAY, HOW AM I CRAVING A BURGER?

But really, I’m getting serious. Ready?

Last night I made the below, and my face went numb. I must be allergic to awesomeness, because I couldn’t move. Or talk. It was just, chomp chomp….chompchompchomp……chomp……chompchomp.

I toasted and ground up some various Indian-y spices and roasted the veggies with it.

OMG.

Then threw the roasted chunks of euphoria over some French green lentils and finished with a good splash of lemon juice.

O.M.G.

Make this and tell me how long it takes for you to move an inch. Just one inch.

Indian-Spiced Roasted Vegetables Over Lentils:

What it took for 2:

* 1 cup green lentils
* 1 tsp cumin seeds, toasted
* 1 tsp mustard seeds, toasted
* 1 tsp turmeric
* 1 tsp garam masala
* 1/2 tsp crushed red pepper
* 1 acorn squash, halved, seeded and sliced thinly
* 1/2 red onion, sliced thickly
* 3 carrots, halved crosswise, then again lengthwise (or into 3-inch sticks)
* 1 sweet potato, cut into bite-sized chunks
* coarse salt and pepper
* 4 Tbs. extra-virgin olive oil, divided
* juice from half a lemon

Preheat your oven to 425.

Using a mortar and pestle, grind the cumin seeds and mustard seeds until they become a fine powder. Toss in the turmeric, garam masala and crushed red pepper. Grind again to combine everything. SMELL. THAT.

On a large rimmed baking sheet, toss the vegetables with the spices, 2 Tbs. oil and a good pinch of salt and pepper. Toss her in and roast 40 minutes. Check at the 20 minute mark and flip everything around a bit.

In the meantime, cook up ze lentils in boiling water until tender, roughly 25 minutes.

Serve lentils with roasted veggies, a good drizzle of olive oil and a couple of spritzes of lemon juice.

Your mouth is about to freak out.

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34 Responses to Indian-Spiced Roasted Vegetables Over Lentils

  1. Jessica October 11, 2011 at 3:25 pm #

    Love that photo of all the spices and grains! Beautiful Bev!! :-)

  2. Lisa @ Life in Green October 11, 2011 at 3:45 pm #

    Your food is so pretty! I’m guessing if you made liver and onions it’d look just as purty as a bed of roses. :) Probably smelly though.

  3. Christine October 11, 2011 at 4:02 pm #

    Looks Beautiful! Just saved this recipe, thank you!

  4. Cassie [Bake Your Day] October 11, 2011 at 4:23 pm #

    I made lentil soup last night. I definitely needed some wholesomeness after all that beef. These spices sound awesome!

  5. Deborah October 11, 2011 at 4:32 pm #

    That looks amazing! Those spices are beautiful!! I’m cooking this weekend and making this recipe!!

  6. Julia October 11, 2011 at 6:47 pm #

    Oh my goodness. 6 Burgers. My entire body would revolt against me. But this dish would pretty much make up for it, looks so good!

  7. Katie October 11, 2011 at 8:00 pm #

    Okay, you must have read my mind (or my soul) because just THIS MORNING, I was thinking how badly I wanted some lentils.

  8. Averie @ Love Veggies and Yoga October 11, 2011 at 8:01 pm #

    you shouldn’t even be blogging. you should be a professional photographer for a magazine who is paying you BIG BUCKS for your images. Woman…you are soooooo talented. I hope you have an agent :) You’re gonna blow up crazy huge with work. Your photography is just….beyond stunning!

    • Bev Weidner October 11, 2011 at 8:06 pm #

      Averie, you should be a life coach with all the sweetness that flows from your mouth! THANK YOU! I just love you!

  9. Amber Shea @Almost Vegan October 11, 2011 at 8:05 pm #

    Deliiish!

  10. DessertForTwo October 11, 2011 at 10:45 pm #

    Yes, my body was hating me after all those burgers too. And we even sneakily got out of #5, remember? :)

    Gosh I love lentils. Esp those du Puy ones that don’t break up after cooking.

  11. Jamie (Thrifty Veggie Mama) October 11, 2011 at 11:45 pm #

    Beautiful pictures! I love lentils and indian food so I will have to try this.

  12. Lauren October 12, 2011 at 3:36 am #

    Yeah, my insides were not liking me on the two flights home! 6 burgers will do that to ya!

  13. Rebecca ~ Sweet Baby Yams October 12, 2011 at 3:51 am #

    Now I want a mortar and pestle! Ok, going to buy one this weekend and make this recipe.

  14. Ali October 12, 2011 at 9:47 am #

    Wow, 6 burgers!! you really did crave for them. Love the photos, the lentils look delicious, great pics. I’ll try make one too and see if I’ll be able move an inch :)

  15. Jason @ Bespoke Spices October 12, 2011 at 11:52 am #

    Looks and sounds delicious. As luck would have it I’m making garam masala this afternoon and now I know what to use it for!

  16. The Elegant Eggplant October 12, 2011 at 2:44 pm #

    Way to go on the burgers.. you’re a champ!!! And these veggies look DIVINE.. what gorgeous pictures.

  17. Michelle @ Chellbellz October 12, 2011 at 3:05 pm #

    i’ve been searching around for good looking vegetarian dishes…I’m in heaven. I LOVE roasted veggies! I love them so much i got tired of them, but the love affair is back on! LOL. Can’t wait to try this

    • Bev Weidner October 12, 2011 at 3:10 pm #

      Welcome back to the love affair!

  18. jero October 18, 2011 at 8:15 am #

    We’re having a Diwali lunch at work this week – I’m convinced that this spiced veggie and lentil mixture will really boost our celebration! Thanks.

  19. Lillian October 19, 2011 at 2:15 pm #

    I just found your blog via a link to this recipe, and WOW! This dish looks fantastic (I’m SO cooking it this weekend), and your blog is great. Thanks for sharing this! :)

    • Bev Weidner October 19, 2011 at 5:16 pm #

      So glad you found me, Lillian! Welcome!

  20. Alyssa October 25, 2011 at 11:56 am #

    I am so happy to have found you site! I found this through your post on Tasty Kitchen – the photo was way too appetizing not to check it out! I have recently decided to try to be primarily vegetarian and have been searching for inspiration. Indian food is one of my favorite cuisines and this recipe combines all the best Fall ingredients. I can’t wait to try it :) Thanks for sharing!

    • Bev Weidner October 25, 2011 at 12:37 pm #

      Welcome, Alyssa! I’m so glad you came on over, too! Let me know how the lentils turn out. I happen to loooove them. :)

      thanks again for reaching out!

  21. Emily April 8, 2012 at 2:24 am #

    Just did this tonight for a girls’ night in dinner. We all LOVED it. Seriously, at the end we were “politely” offering each other the last piece of sweet potato. This recipe in definitely a keeper. THANK YOU!

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