Lentils with Caulilflower and Carrots
Ingredients
- 2 carrots, cut into chunks
- 1 (12-oz) pkg cauliflower florets
- 5 Tbsp olive oil, divided
- ¾ cup red or yellow lentils
- 1 Tbsp fresh lemon juice
- 1 clove garlic
- ¼ tsp salt
- ¼ cup coarsely chopped fresh basil
- ½ tsp lemon zest
- ¼ cup chopped walnuts, toasted
Instructions
- Preheat oven to 450°F. Toss together carrots, cauliflower, 1 Tbsp oil, and desired amount of salt and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until browned, stirring once after 15 minutes.
- Meanwhile, bring lentils and water to cover to a boil in a saucepan. Simmer, uncovered, 25 minutes or until lentils are tender but not mushy. Drain and transfer to a large bowl.
- Process ¼ cup oil, lemon juice, garlic, and salt in a blender until smooth. Pour over lentils. Add basil and lemon zest; toss. Top with roasted vegetables, and sprinkle with nuts.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
