Tuesday, February 26, 2008

Roasted Vegetables on Lentils

Lentils:
3 cups water
1 2"-piece cinnamon stick
1 bay leaf

.75 cup red lentils
.25 cup split green peas

salt and pepper to taste
2 teaspoons lime juice
2 tablespoons chopped cilantro
sumac to taste (optional)


Add cinnamon, bay leaf and water to a pot. Bring to a boil. Add lentils and peas, stir well. Lower heat, cover and allow to simmer for 30 minutes or until tender, uncovering occasionally to stir. If any water remains, leave covered for a few minutes and it will soak in. Add salt, pepper, lime, cilantro and sumac. Put on a plate and top with roasted vegetables. Serves 4.

Roasted Vegetables:
4 red potatoes, quartered
4 baby beets, peeled and quartered
6 large brussel sprouts, halved
2-3 tablespoons olive oil
1 teaspoon onion or shallot powder
salt and pepper to taste
.5 teaspoon coriander powder
1 teaspoon dried lemon peel

Preheat oven to 400F. Combine all ingredients in a casserole dish or baking sheet. Bake 30-45 minutes or until beets and potatoes are fork tender.

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