After our winter garden harvest, we have a lot of root vegetables to eat! One easy, delicious weeknight dinner is roasted root vegetables over red lentils.
Preheat the oven to 425. Chop up seasonal root vegetables, all the same size, about one-inch cubes. We used parsnips, carrots, beets, an apple, 2 onions, and 5 cloves of garlic. Toss the vegetables with olive oil, salt and pepper, and 2 tablespoons fresh chopped rosemary. Spread on a cookie sheet and roast in the oven for about 20 minutes. Then use a spatula and flip everything. Roast another 20 minutes or so until everything’s golden. For the last ten minutes or so, turn the oven up to 450.
Meanwhile, heat up 2 cups of turkey broth in a medium sauce pan. Once it reaches a boil, add a cup of lentils and turn down to a simmer. Cook for about 20 minutes. If all the liquid is cooked out but the lentils are still hard-ish, add a bit more liquid. The lentils are ready when they’re softened to your taste.
- 2 beets (diced into 1 inch cubes)
- 2 carrots (diced into 1 inch cubes)
- 2 onions (diced into 1 inch cubes)
- 2 parsnips
- 1 apple
- 5 cloves garlic
- 2 tablespoons fresh chopped rosemary
- olive oil
- salt and pepper
- 1 cup red lentils
- 2 cups broth (or water)