Black Lentils & Roasted Vegetables with Lemon Garlic Sauce

This fiber and protein-packed meal is the perfect addition to your weekly meal planning. It’s loaded with delicious vegetables covered in a super tasty sauce. This dish is also completely customizable! Don’t like carrots? Don’t use them! Love broccoli? Add it in! You can’t screw this one up!

Ingredients

1.5 cup black lentils (or other lentil of your choice)

3 cups water

3 tsp vegetable bouillon base (I use Better Than Bouillon) 

*2-4 vegetables of your choice

2 sweet potatoes (cut, roasted and mashed)

Olive oil for drizzling 

Lemon Garlic Sauce

*1 cup plain yogurt

2 Tbsp. lemon juice (about 1 lemon)

3 garlic cloves, minced

1 Tbsp. chili garlic oil (optional)

Pinch of salt

Ground pepper to taste

Steps

1. Preheat your oven to 400°F. While your oven is preheating wash and chop your veggies.

2. While the sweet potatoes are roasting, bring the 3 cups of water to a boil.

3. Prepare your choice of vegetables by drizzling with olive oil, salt, and pepper, then toss to coat. 

4. Roast your vegetables, on a sheet pan, according to their appropriate cooking time.

   1. Hearty vegetables like carrots, parsnips and brussel sprouts will take longer to cook (about 20-25 min.) so put those in first. Red onions, asparagus and garlic take less time to cook (about 10-15 min.) so put those vegetables in after your heartier ones have been cooking for about 15 minutes.

5.  Add the lentils and vegetable base to your boiling water and cook until tender and cooked through, about 20 minutes.

To make the Sauce: 

6. Mince the garlic and add it to the lemon juice. Add a pinch of salt, and let it sit for about 5 minutes to “cook” the garlic.

7. Mix the lemon/garlic mixture into the yogurt and chili oil, and add fresh ground pepper to taste.

   
   

Assembly: 

• Place lentils in the bottom of the bowl.

• Add the mashed sweet potatoes on top followed by roasted veggies.

• Pour the lemon garlic sauce over the vegetables.

• Serve and enjoy!

Notes:

*Vegetables of your choice: As for your vegetable choices you can use anything that’s good roasted. I like to use a mix of carrots, parsnips, asparagus, brussel sprouts, red onion or whole garlic cloves. These should all be cut into large pieces for roasting. This mix is totally customizable though so use what you like!

*Yogurt alternatives: You can also substitute dairy free yogurt or Greek yogurt, just avoid anything coconut based. It will ruin the flavor of your sauce.