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