Black Lentils with Roasted Spiced Vegetables and Sesame Dressing

7 steps

• Bring 3 1/2 cups of water to boil in a medium saucepan. Add black lentils, reduce heat to medium-low, and cook uncovered for 20 minutes or until lentils are firm but cooked through. Drain lentils in a colander with a quick rinse of cold water.
• Preheat over to 425F. Spray a large rimmed baking sheet with cooking oil.
• Cut cauliflower into bite-sized pieces. Peel and cut carrots into 1-inch pieces. Trim and halve Brussels sprouts. Trim and cut asparagus into 1-inch pieces. Peel garlic.
• In a large bowl, mix the cauliflower, carrots, Brussels sprouts, asparagus, garlic, half of the olive oil (2 tbsp), cumin, paprika, cinnamon, coriander, cayenne pepper, and kosher salt.
• Pour the coated vegetables onto the baking sheet and spread to a single layer. Bake for 20-25 minutes or until softened and lightly browned. Turn the vegetables over with a wide spatula halfway through cooking for even browning.
• While vegetables are roasting, make the sesame dressing by whisking together sesame butter (tahini), the remaining 2 tbsp olive oil, lemon juice, and salt. If the dressing is too thick for your taste, add more water to achieve the desired consistency.
• To serve, divide roasted vegetables evenly among 6 plates. Top vegetables with cooked lentils and finish with a drizzle of sesame dressing.

Tips:
If you cannot find black lentils, you can substitute with French lentils or Lentilles du Puy.

1 medium head cauliflower makes about 4 cups pieces.

This recipe can be served warm or cold and may also be served as an appetizer.