Roasted Root Vegetables and Greens with Spiced Lentils

easy vegan roast veg recipe
  • Ali

I love roasted vegetables. For me they take all the stress out of cooking. You simply prepare your veg, throw them into a roasting dish and sit back with a glass of something lovely while you wait for the magic to happen. This recipe utilises any seasonal veg that you have in the fridge or have just picked up at the market and puy lentils - the small green ones that I love. What's great about puy lentils is that they hold their shape and don't go completely mushy so you get lots of textures and lusciousness as you eat. Enjoy. 


4 servings


For the Lentils

250ml water

½ cup Puy lentils

1 teaspoon garlic powder

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon salt

2 tablespoons lemon juice

1 teaspoon extra-virgin olive oil


For the roast Vegetables

1 tablespoon rapeseed oil

1 clove garlic, smashed

200g roasted root vegetables - carrots, parsnips, beetroot, sweet potato, brussel sprouts, romanesco broccoli etc

200g chopped kale or other greens

1 teaspoon ground coriander

⅛ teaspoon ground pepper

Pinch of salt


For the Dressing

2 tablespoons tahini

150ml coconut yogurt or other plant yogurt

Juice of half a lemon


Fresh parsley for garnish




To prepare lentils

Combine water, lentils, garlic powder,  coriander, cumin, allspice and salt in a medium saucepan. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.

Uncover lentils and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil. Set aside.


To cook the Roast Vegetables

Preheat the oven to 180 degrees

Prepare the vegetables by cutting everything into evenly portioned sizes - app 2cm in size

While the lentils are cooking roast the vegetables in rapeseed oil with salt ad pepper.

Once the vegetables are cooked, stir in the garlic, kale (or greens) into the hot roasting tin. Stir to cook slightly and allow the greens to wilt, 2 to 3 minutes. Stir in coriander, pepper and salt.


While the vegetables and lentils cook, make the dressing

Mix the yogurt, lemon juice and tahini together in a small bowl and set aside.


To Serve

Serve the vegetables over the lentils, topped with tahini dressing. Garnish with parsley, if desired.