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Home > posts > 2018 > 10 > 2018-10-03_Lentil_Veggie_Bowls.html

Lentil Veggie Bowls Wednesday, October 03, 2018, 08:29 PM

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Meredith made roasted vegetables and lentils as an easy lunch and/or backup meal. Her (slightly edited) notes:

Carrots: manav’s mom’s masala + ground ginger.
Beets: zaatar.
Cauliflower: curry powder + salt.

Roasted everything at 425° for about 40-45 min.

Delicata Squash: Same temp. Don’t remember the spices on that. Maybe just garlic powder and salt? I actually may not have spiced the squash at all.

Lentils: cooked for about 15 min with a little better than bouillon.

Served everything over a handful of power greens with a healing spoonful of eggplant hummus and a drizzle of tahini. Later served with a scoop of ricotta.