Name: Crispy Lentils
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: ¾ cup dry French lentils or 1 can (15 oz) cooked French/brown lentils, drained and rinsed; ½ vegetable bouillon cube (if cooking dry lentils); 1 tablespoon avocado oil; ½ teaspoon garlic powder; ½ teaspoon ground coriander; ½ teaspoon smoked paprika; Kosher salt, to taste; 1 small honeynut squash (about 14 oz), peeled, seeded, sliced into thin half-moons; 1 medium sweet potato, peeled and cut into ½-inch cubes; 1 medium zucchini, sliced into half-moons; 1 pound cabbage, thinly sliced; 2 tablespoons avocado oil, divided; 2 teaspoons smoked paprika, divided; 1 teaspoon ground coriander, divided; 1 teaspoon garlic powder; Kosher salt, to taste; ⅓ cup chopped fresh cilantro; 2 tablespoons olive oil; 4 garlic cloves, lightly crushed; 1 tablespoon pumpkin seeds; 2–3 chipotle peppers; Zest of ½ navel orange; 2 tablespoons apple cider vinegar; 2 tablespoons maple syrup; 2 tablespoons ice-cold water; Kosher salt, to taste; Cooked rice or toasted bread for serving; Extra toasted pumpkin seeds for serving

Description

A delicious recipe featuring crispy lentils paired with roasted vegetables and a chipotle orange dressing.

Ingredients

Scale

¾ cup dry French lentils or 1 can (15 oz) cooked French/brown lentils, drained and rinsed
½ vegetable bouillon cube (if cooking dry lentils)
1 tablespoon avocado oil
½ teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon smoked paprika
Kosher salt, to taste
1 small honeynut squash (about 14 oz), peeled, seeded, sliced into thin half-moons
1 medium sweet potato, peeled and cut into ½-inch cubes
1 medium zucchini, sliced into half-moons
1 pound cabbage, thinly sliced
2 tablespoons avocado oil, divided
2 teaspoons smoked paprika, divided
1 teaspoon ground coriander, divided
1 teaspoon garlic powder
Kosher salt, to taste
⅓ cup chopped fresh cilantro
2 tablespoons olive oil
4 garlic cloves, lightly crushed
1 tablespoon pumpkin seeds
2–3 chipotle peppers
Zest of ½ navel orange
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons ice-cold water
Kosher salt, to taste
Cooked rice or toasted bread for serving
Extra toasted pumpkin seeds for serving

Cook Mode Prevent your screen from going dark

Instructions

Cook the Lentils: If using dry lentils, combine them with 2½ cups water and the bouillon in a saucepan. Bring to a boil, then reduce heat and simmer for 15–17 minutes until tender. Drain and cool. If using canned lentils, spread them on a towel and dry thoroughly.
Crisp the Lentils: Preheat the oven to 425°F. Line three baking sheets with parchment. Spread lentils on one sheet and toss with avocado oil, garlic powder, coriander, smoked paprika, and salt. Bake 15 minutes, stir, then bake 5–8 minutes more until crisp. Cool completely.
Roast Squash, Sweet Potatoes, and Zucchini: Arrange vegetables on a sheet. Season with 1 teaspoon smoked paprika, ½ teaspoon coriander, and salt. Drizzle 1 tablespoon avocado oil. Roast 20–25 minutes, stirring halfway.
Roast the Cabbage: Spread cabbage on the third sheet. Season with 1 teaspoon smoked paprika, garlic powder, ½ teaspoon coriander, and salt. Drizzle 1 tablespoon avocado oil. Roast 22–25 minutes, stirring once. Sprinkle cilantro after roasting.
Make the Dressing: Warm olive oil with garlic and pumpkin seeds. Cook 2–3 minutes. Blend with chipotle peppers, orange zest, vinegar, maple syrup, water, and salt until smooth.
Assemble: Combine roasted vegetables and cabbage. Mix in one-third of dressing. Serve topped with crispy lentils and extra pumpkin seeds.

Notes

Ensure to dry canned lentils well before crisping for the best texture.
Feel free to substitute other vegetables based on seasonal availability.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking, Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 5g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 18g
Protein: 12g
Cholesterol: 0mg