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Roasted Vegetable Lentil Bowl with Lemon-Herb Dressing Recipe

Name: Roasted Vegetable Lentil Bowl with Lemon-Herb Dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium head cauliflower, cut into bite-sized florets; 4 medium carrots, peeled and sliced; 1 large red onion, sliced; 4 cloves garlic, unpeeled; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup green lentils, rinsed and drained; 32 fl oz vegetable broth; 1/2 cup crumbled goat cheese; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh mint; 2 tablespoons chopped capers; 1 teaspoon Dijon mustard

Stashcook

This is a yummy dish with lentils, roasted veggies, and a tangy lemon-herb dressing. We cook lentils and mix them with roasted cauliflower and carrots. Then we add a special sauce with lemon, herbs, and cheese on top. It's good for you and tastes great!

Ingredients

1 medium head cauliflower, cut into bite-sized florets

4 medium carrots, peeled and sliced

1 large red onion, sliced

4 cloves garlic, unpeeled

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 cup green lentils, rinsed and drained

32 fl oz vegetable broth

1/2 cup crumbled goat cheese

1/4 cup fresh lemon juice

1 tablespoon lemon zest

1/4 cup chopped fresh basil

1/4 cup chopped fresh mint

2 tablespoons chopped capers

1 teaspoon Dijon mustard

Method

Preheat your oven to 450°F (230°C).

Put the cauliflower florets, carrot slices, and red onion on a baking sheet. Add the garlic cloves. Drizzle everything with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat.

Bake the veggies in the oven for about 25 minutes, until they are soft and have brown edges. Shake the pan halfway through to cook them evenly.

While the veggies are roasting, put the lentils and vegetable broth in a pot. Add the remaining 1/2 teaspoon salt. Heat it up until it boils, then turn the heat down and let it simmer with a lid on for about 20 minutes. The lentils should be soft but not mushy.

In a bowl, mix the lemon juice, lemon zest, basil, mint, capers, Dijon mustard, the remaining 1 tablespoon olive oil, and 1/4 teaspoon pepper to make the dressing.

When the garlic is cool enough to touch, squeeze it out of its skin and mash it with a fork. Stir it into the dressing.

Drain any extra liquid from the lentils and mix in half of the dressing.

Put the lentils on plates and add the roasted veggies on top. Sprinkle goat cheese over everything.

Drizzle the rest of the dressing on top before you serve it. Enjoy your meal!