Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > posts > 2018 > 10 > 2018-10-03_Lentil_Veggie_Bowls.html
Lentil Veggie Bowls
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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.