Roasted Root Vegetables over Lentils with Dill Yogurt Sauce
A harmonious blend of earthy roasted root vegetables and hearty lentils, topped with a refreshing dill yogurt sauce, creating a satisfying and wholesome meal.
Equipment
- 1 Baking Tray
- 1 Sauce Pot
Ingredients
- 1 lb Carrots
- 1 lb Beets
- 2 Tbsp Olive Oil
- 1/2 tsp Ground Cumin
- 1 Cup Split Red Lentils dry
- 1 Cup Plain Greek Yogurt
- 1/4 Cup Fresh Dill chopped
- Salt to taste
- Black Pepper to taste
- Feta for garnish, optional
- Chopped Walnuts for garnish, optional
Instructions
- Pre-heat your oven to 425F, and prepare a baking tray with a reusable baking mat or parchment paper
- Wash, peel and chop your carrots and beets into 1.5-2 inch pieces. Transfer to your baking sheet and drizzle the olive oil, cumin and salt and pepper to taste, toss to ensure everything is evenly coated. Bake at 425F for about 25 mintues, until the vegetables are fork tender
- While the vegetables are baking, prepare the dill sauce and lentils.
- Chop the fresh dill and stir into the plain greek yogurt with a pinch of salt and black pepper
- Prepare the lentils according to package directions
- Once all components are done, adjust any seasonings and add any desired garnishes. Serve and enjoy!