Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2018 > 10 > 2018-10-03_Lentil_Veggie_Bowls.html
Lentil Veggie Bowls
/posts/2018/10/2018-10-03_Lentil_Veggie_Bowls.html
You are viewing revision c1929d9f from 2018-10-09 18:37:56 +0000 (specified "2018-10-09 18:37:56 +0000").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=c1929d9f to a URL.
See the help page for more information.
Meredith made roasted vegetables and lentils as an easy lunch and/or backup meal. Her (slighly 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.