Spicy Roast Veg and Lentils Recipe
Introduction
This Spicy Roast Veg & Lentils recipe is a simple and flavorful way to enjoy a nutritious meal. Roasting the vegetables brings out their natural sweetness, while the spices add a delightful kick. It’s perfect for a quick dinner or a hearty lunch.
Ingredients
- Mixed vegetables (such as carrots, bell peppers, zucchini) – 4 cups, chopped
- Lentils – 1 cup, rinsed
- Spices (such as cumin, paprika, chili powder) – 2 teaspoons total
- Olive oil – 2 tablespoons
- Salt and pepper – to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, pepper, and spices. Spread them evenly on a baking sheet.
- Step 2: Roast the vegetables in the oven for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.
- Step 3: Meanwhile, cook the lentils in simmering water for about 20 minutes or until tender. Drain any excess water.
- Step 4: Combine the roasted vegetables with the cooked lentils in a large bowl. Adjust seasoning as needed and serve warm.
Tips & Variations
- Try adding fresh herbs like cilantro or parsley for a bright finish.
- Swap lentils for quinoa or chickpeas to change up the texture.
- Use different spices such as turmeric or coriander to vary the flavor profile.
- Roast vegetables like sweet potatoes or cauliflower for extra heartiness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dried?
Yes, canned lentils can be used to save time. Just rinse and drain them before mixing with the roasted vegetables, and reduce the cooking time accordingly.
What vegetables work best for roasting in this dish?
Root vegetables like carrots, sweet potatoes, and parsnips, as well as peppers, zucchini, and cauliflower, roast well and complement lentils nicely.
PrintSpicy Roast Veg and Lentils Recipe
A hearty and flavorful dish featuring a medley of spicy roasted mixed vegetables combined with tender lentils. This nutritious and vibrant recipe is perfect as a wholesome vegetarian main or side dish, offering a delightful blend of textures and a warming spice profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups mixed vegetables (such as carrots, bell peppers, zucchini, cauliflower, and red onions), chopped
Lentils
- 1 cup dried lentils, rinsed and drained
- 3 cups water or vegetable broth
Spices & Seasonings
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Salt and black pepper, to taste
- 1 garlic clove, minced
- Juice of half a lemon (optional, for brightness)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F (220°C). Chop the mixed vegetables into bite-size pieces to ensure even roasting.
- Season and roast vegetables: Toss the chopped vegetables with olive oil, cumin, smoked paprika, cayenne pepper, ground coriander, turmeric, garlic, salt, and black pepper. Spread them evenly on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- Cook the lentils: While the vegetables roast, rinse the lentils and add them to a pot with 3 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid if necessary.
- Combine lentils and vegetables: Transfer the roasted vegetables to a large bowl and mix in the cooked lentils. Adjust seasoning with additional salt, pepper, and lemon juice if desired.
- Serve: Serve the spicy roast vegetables and lentils warm as a main dish or a side. Garnish with fresh herbs like cilantro or parsley for extra flavor.
Notes
- You can use any mixed vegetables you prefer or have on hand; root vegetables and cruciferous veggies roast particularly well.
- Adjust the spice levels by reducing or increasing the cayenne pepper according to your taste.
- For a vegan protein boost, consider adding toasted nuts or seeds as garnish.
- This dish can be prepared ahead of time and reheated, making it perfect for meal prep.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: roast vegetables, lentils, spicy, vegetarian, healthy dinner, easy recipe, plant-based protein
