Roasted Root Veggies & Greens Over Spiced Lentils

Ingredients

• for lentils:
• ½ cup lentils
• 1 ½ cups water
• 1 teaspoon garlic powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon ground allspice
• ¼ teaspoon kosher salt
• ⅛ teaspoon sumac (optional)
• 2 tablespoons lemon juice
• 1 teaspoon extra-virgin olive oil
• for vegetables:
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, smashed
• 1 1/2 cups roasted root vegetables
• 2 cups chopped kale or beet greens
• 1 teaspoon ground coriander
• ½ teaspoon ground pepper
• pinch of salt
• 2 tablespoons tahini or low-fat plain yoghurt
• fresh parsley for garnish

Preparation

1. to prepare lentils: combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 teaspoon salt and sumac (if using) in a medium pot. bring to a boil.
2. reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.
3. uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. drain.
4. stir in lemon juice and 1 teaspoon olive oil.
5. meanwhile, to prepare vegetables: heat oil in a large skillet over medium heat. add garlic and cook until fragrant, 1 to 2 minutes. add roasted root vegetables and cook, stirring often, until heated through, 2 to 4 minutes. stir in kale (or beet greens) and cook until just wilted, 2 to 3 minutes. stir in coriander, pepper and salt.
6. serve the vegetables over the lentils, topped with tahini (or yoghurt). garnish with parsley, if desired.