Indian Spiced roasted vegetables over lentils

By mrboyton

Ingredients

• Ingredients1 teaspoon Cumin Seeds, Toasted
• 1 teaspoon Mustard Seeds, Toasted
• 1 teaspoon Ground Turmeric
• 1 teaspoon Garam Masala
• 1/2 teaspoons Crushed Red Pepper
• 1 whole Acorn Squash, Halved, Seeded And Sliced Thinly
• 1/2 cups Thickly Sliced Red Onion
• 3 whole Carrots, Cut Into 3-inch Sticks
• 1 whole Sweet Potato, Cut Into Bite-sized Pieces
• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 cup Green Lentils
• 1/4 cups Fresh Lemon Juice

Details

Servings 2
Adapted from tastykitchen.com

Preparation

Step 1

Preheat your oven to 425ºF.

Using a mortar and pestle, grind the cumin seeds and mustard seeds until they become a fine powder. Toss in the turmeric, garam masala and crushed red pepper. Grind again to combine everything. Smell that.

On a large rimmed baking sheet, toss the vegetables with the spices, 2 tablespoons oil, and a good pinch of salt and pepper. Toss into the oven and roast 40 minutes. Check at the 20-minute mark and flip everything around a bit.

In the meantime, cook up the lentils in boiling water until tender, roughly 25 minutes.

Serve lentils with roasted veggies, a good drizzle of the remaining olive oil, and a couple of spritzes of lemon juice.

Your mouth is about to freak out.