Roasted Root Veggies & Greens over Spiced Lentils

A vibrant, nutrient-packed bowl featuring earthy roasted root vegetables and sautéed greens served over warm, spiced lentils. Topped with a dollop of yogurt and fresh herbs, this hearty vegetarian dish is perfect for cozy nights or make-ahead lunches.

Why You’ll Love This Recipe

• Nutrient-dense and satisfying: Packed with fiber, protein, and vitamins, this meal is both filling and healthy.
• Hearty and comforting: The combination of spiced lentils, roasted vegetables, and sautéed greens creates a wholesome, warming dish perfect for fall and winter.
• Versatile and customizable: You can swap in any root vegetables you like or use your favorite greens.
• Easy meal prep: This dish can be made ahead of time and stored for easy lunches or dinners throughout the week.
• Plant-based: A vegan and gluten-free option that’s rich in flavor and texture.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lentils:

• 1 cup dry green or brown lentils
• 2 1/2 cups vegetable broth or water
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 cups chopped kale or Swiss chard
• 2 carrots, peeled and chopped
• 1 red onion, cut into wedges
• 1 golden beet, peeled and chopped
• 1 red beet, peeled and chopped
• 1 sweet potato, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste

For Topping:

• Plain yogurt or dairy-free alternative, for topping
• Fresh parsley, chopped (for garnish)

directions

1. Preheat the oven: Set your oven to 425°F (220°C).
2. Prepare the vegetables: Toss the chopped root vegetables and onion with olive oil, thyme, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 30–35 minutes, flipping halfway through until tender and slightly caramelized.
3. Cook the lentils: Rinse the lentils under cold water and place them in a saucepan with vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the lentils are tender. Drain any excess liquid.
4. Sauté the greens: In a skillet, heat a drizzle of olive oil and sauté the chopped greens (kale or Swiss chard) for 3–4 minutes, or until wilted. Season lightly with salt.
5. Assemble the bowls: Layer the spiced lentils in bowls, then top with sautéed greens and roasted root vegetables.
6. Finish with toppings: Add a dollop of yogurt (or a dairy-free alternative) and garnish with freshly chopped parsley before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 410 kcal per serving

Variations

• Add protein: For an extra protein boost, top with grilled tofu, tempeh, or roasted chickpeas.
• Swap vegetables: Try adding parsnips, turnips, or rutabaga in place of the root vegetables for a different flavor profile.
• Spice it up: Add a pinch of cayenne or chili flakes to the lentils for some heat.
• Add grains: Serve the veggies and lentils over quinoa, farro, or rice for added texture and nutrition.
• Make it creamy: Add a swirl of tahini to the yogurt for extra creaminess and flavor.

storage/reheating

Store any leftover lentils and roasted veggies in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove until warmed through. You can also store the components separately and assemble fresh when ready to eat. This dish also freezes well for up to 2 months.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the lentils, roasted vegetables, and sautéed greens in advance. Store them separately in the fridge and assemble the bowl when ready to serve.

Can I use canned lentils instead of dry?

Yes, you can use canned lentils, but reduce the cooking time accordingly since they are already cooked. Simply heat them with the spices and broth for flavor.

Can I use other greens besides kale or Swiss chard?

Yes, you can use spinach, collard greens, or even arugula in place of kale or Swiss chard.

Can I make this recipe without the yogurt topping?

Yes, you can omit the yogurt or substitute with a dairy-free yogurt or cashew cream for a vegan version. The dish is delicious without it as well!

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. The lentils and veggies reheat beautifully, making this a great make-ahead meal.

Can I add other seasonings to the lentils?

Absolutely! Feel free to add cumin, turmeric, coriander, or any other spices you enjoy for extra depth of flavor.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work wonderfully in this dish and add extra sweetness that complements the spiced lentils.

Can I make this dish spicier?

Yes, for extra spice, add cayenne pepper, chili powder, or even fresh jalapeños to the lentils or roasted vegetables.

Is this dish gluten-free?

Yes, this dish is naturally gluten-free and plant-based, making it a great option for those with dietary restrictions.

Conclusion

Roasted Root Veggies & Greens over Spiced Lentils is a flavorful and nourishing dish that’s perfect for any time of year. With its earthy roasted vegetables, spiced lentils, and creamy yogurt topping, this meal is both satisfying and wholesome. It’s great for meal prep, cozy dinners, or as a hearty side dish. Packed with nutrients and bursting with flavor, it’s a comforting and easy-to-make dish you’ll want to enjoy again and again.

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