Ingredients:

  • 1 cup (190g) dry brown or green lentils, rinsed
  • 3 cups (710ml) vegetable broth
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) ground turmeric
  • 1/2 tsp (3g) kosher salt
  • 1 clove (5g) garlic, minced
  • 1 lb (450g) carrots, peeled and sliced into 1/2 inch rounds
  • 1 lb (450g) parsnips, peeled and sliced into 1/2 inch rounds
  • 1 lb (450g) sweet potato, cubed into 1-inch pieces
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) black pepper
  • 2 tbsp (30ml) honey
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) melted butter
  • 1/4 tsp (1g) cayenne pepper
  • 4 cups (60g) baby kale or spinach
  • 1 tbsp (15ml) lemon juice
  • fresh parsley, chopped

Instructions:

  1. Heat olive oil in a pot over medium heat. Sauté minced garlic for 1 minute until fragrant.
  2. Stir in cumin and turmeric, toasting for 30 seconds.
  3. Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until tender.
  4. Preheat a rimmed baking sheet in the oven. Toss sliced carrots, parsnips, and cubed sweet potato with avocado oil, salt, and black pepper in a large bowl.
  5. Spread vegetables on the preheated sheet without overcrowding and roast at high heat until caramelized edges form.
  6. Whisk together honey, balsamic vinegar, melted butter, and cayenne pepper to create the glaze.
  7. Drizzle the glaze over the roasted vegetables during the final few minutes of roasting.
  8. Toss baby kale or spinach with lemon juice until slightly wilted.
  9. Spoon spiced lentils into bowls, top with roasted root vegetables and wilted greens, and garnish with fresh parsley.