Ingredients:
12 small, thin carrots
1/2 lb (225 g) thin green beans
1/4 cup (60 mL) camelina oil, divided
1 cup (250 mL) dry green lentils
1 1/2 cups (350 mL) water
1 cup (250 mL) low-sodium vegetable broth
2 fresh thyme sprigs
1 bay leaf
2 Tbsp (30 mL) lemon juice
2 tsp (10 mL) Dijon mustard
1 large red Russian garlic clove, smashed and minced (see tip)
1/2 tsp (2 mL) kosher salt
1/2 tsp (2 mL) freshly ground black pepper
1/4 cup (60 mL) sun-dried tomatoes packed in oil, slivered
1/4 cup (60 mL) crumbled goat cheese
1 tsp (5 mL) chopped fresh dill or 1/2 tsp (2 mL) dried dill
Maple syrup (optional)
Directions:
- Preheat oven to 425 F (220 C). Line baking sheet with parchment paper. Set aside.
- Scrape carrots and place on lined baking sheet. Trim beans and place beside carrots. Rub carrots and beans with 2 Tbsp (30 mL) camelina oil. Roast in oven for 20 minutes, or until vegetables are tender.
- In medium saucepan, place lentils along with water, vegetable broth, thyme, and bay leaf. Bring to a boil and reduce heat. Simmer, uncovered, for 16 to 20 minutes, just until lentils are tender but not mushy. Drain well and remove thyme sprig and bay leaf. Quickly rinse lentils in a little cold water, then drain and set aside.
- In skillet, combine remaining 2 Tbsp (30 mL) oil, lemon juice, mustard, garlic, salt, and pepper. Whisk to blend. Heat over medium heat and add sun-dried tomatoes and cooked lentils. Gently stir to coat and warm through. Transfer to heated platter and straddle roasted carrots and beans overtop. Sprinkle with crumbled goat cheese and chopped dill. Drizzle with a little maple syrup, to taste, if you wish.
Serves: 6
Each serving contains: 318 calories; 14 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat); 41 g total carbohydrates (7 g sugars, 10 g fibre); 393 mg sodium
For more recipes like this visit alive.com
Image Source: Alive.com
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