Lentils

1 ½ cups water

½ cup black beluga lentils or French green lentils

1 teaspoon garlic powder

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon kosher salt

2 tablespoons lemon juice

1 teaspoon extra-virgin olive oil

‍Vegetables

1 tablespoon extra-virgin olive oil  

1 clove garlic, smashed

1 1/2 cups roasted root vegetables (click here for recipe)

2 cups chopped kale or beet greens

1 teaspoon ground coriander

⅛ teaspoon ground pepper

1 pinch Pinch of kosher salt

2 tablespoons tahini or low-fat plain yogurt

Fresh parsley for garnish

To prepare lentils: Combine water, lentils, garlic powder, 1/2 teaspoon coriander, cumin, allspice, 1/4 teaspoon salt and sumac (if using) in a medium pot. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, 25 to 30 minutes.

Uncover and continue simmering until the liquid reduces slightly, about 5 minutes more. Drain. Stir in lemon juice and 1 teaspoon oil.

Meanwhile, to prepare vegetables: Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add roasted root vegetables and cook, stirring often, until heated through, 2 to 4 minutes. Stir in kale (or beet greens) and cook until just wilted, 2 to 3 minutes. Stir in coriander, pepper and salt.

Serve the vegetables over the lentils, topped with tahini (or yogurt). Garnish with parsley, if desired.