Lentils are a pantry essential in my kitchen and my favorite vegetarian and vegan-friendly source of protein. They are very versatile and can be incorporated into soups, salads, burgers, meatballs, and chilis. Do not underestimate these tiny legumes for they are loaded with fiber, protein, folate, and iron. One cup of boiled lentils packs on 18 grams of protein and a whopping 16 grams of fiber! When combined with my favorite roasted vegetables, lentils complete this dish for a hearty and healthy meal.
- 1 pounds brussels sprouts, quartered
- 5 medium carrots, diced
- 1/2 cup of dry green lentils
- 2 cups of water
- 1/3 cup sliced almonds
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1/2 tablespoon olive oil
- Preheat oven to 400°F. Grease the bottom of a sheet pan with cooking spray. Spread brussels sprouts and carrots evenly on the pan. Drizzle with olive oil, season with salt and pepper, and roast until tender and browned, about 20-25 minutes.
- While the vegetables are roasting, combine lentils with water and bring to a boil. Reduce to a simmer and cook uncovered until lentils are tender, about 20-25 minutes. Check up on it after 20 minutes and continue to add water as needed to make sure the lentils are covered.
- While the vegetables are roasting and the lentils are cooking, toast the sliced almonds.
- Heat a saute pan over medium heat and spread the almonds out. Stir the pan frequently until almonds are lightly browned. Set aside.
- To make the dressing, whisk the apple cider vinegar, maple syrup, and olive oil together in a bowl.
- After draining the lentils, toss the dressing in and stir until the lentils are well coated. Season with salt and pepper to taste.
- When the vegetables are done roasting, toss them with the lentils, season with salt and pepper, and top with toasted almonds. Serve immediately while it’s still warm!