Hummus with Spiced Lentils, Kale and Root Vegetables
I have been eating a lot of vegetables over the last few weeks. Staying in line with my resolution to eat more vegetables and less meat, I’ve been getting a little creative with how I get all the protein and nutrients I need without relying on meat and animal products alone.
Enter, this dish. With the hummus and lentils, you get plenty of protein and the dish overall packs a ton of fiber to keep you feeling fuller, longer. I’ve been serving this to Anthony for dinner a lot lately but it also makes a great, easy lunch. It can be served warm or cold making it a low maintenance and flexible dish.
Give my blend of spices a shot with the lentils but feel free to explore with other flavors as well. In my opinion, there are no rules in the kitchen, merely suggestions.
Make this for dinner this week and change the way you think about vegetables and protein.
Hummus with Spiced Lentils, Kale and Roasted Root Vegetables
Ingredients
2 cups hummus
1 cup dry lentils
3 cups water or broth
1½ teaspoons salt, divided
½ teaspoon allspice
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon black pepper
2 carrots, peeled and cut into 1” chunks
2 parsnips, peeled and cut into 1” chunks
1 small red onion, halved and sliced into ½ inch slices
1 large sweet potato, peeled and cut into 1” chunks
2 cups kale, chopped and de-stemmed
¼ cup plus 1 tablespoon olive oil
Directions
Preheat the oven to 425.
Toss the carrots, parsnips, sweet potato and onion in a large bowl with olive oil, salt, and pepper. Pour everything onto a large cookie sheet and arrange in a single layer. Roast for 40 – 45 minutes or until tender.
Place the lentils in a mesh sieve and rinse thoroughly. In a large pot, combine the lentils, water, allspice, cumin, coriander, and black pepper. Add a pinch of salt and bring to a boil. Reduce the heat and cover. Simmer for 25 minutes. Strain the remaining liquid and set aside.
In a large skillet, heat the remaining tablespoon of olive oil and add the kale. Cook until the kale just tender, 2 – 3 minutes.
To plate, divide everything between four plates and garnish.
