Turmeric-Roasted Root Vegetables with Lentils & Cilantro Yogurt Sauce

These roasted veggies make a delicious meatless dinner. Tumeric, a classic Indian spice, is a known anti-inflamatory with cancer-fighting properties.
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Turmeric Roasted Root Vegetables with Lentils and Cilantro Yogurt Sauce Recipe

Turmeric Roasted Root Vegetables with Lentils and Cilantro Yogurt Sauce Recipe

Nutritional Bonus: Turmeric is one of the spices that gives Indian curries their distinctive flavor and hue. This unique spice is part of the ancient healing systems of India, China and the Polynesian Islands, and it holds a place of distinction in both Ayurvedic (Indian) and Chinese medicine. Believed to be a potent anti inflammatory, one of turmeric’s traditional uses has been for the treatment of arthritis. While turmeric contains a whole family of active compounds, the one most responsible for turmeric’s medicinal effect is curcumin. Although more clinical trials on humans are needed, curcumin has shown promise in slowing the growth of some types of cancers (including pancreatic and colon) as it may help fight cancer cells by reducing either the number or size of tumors.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 cup French green lentils (aka du Puy lentils), rinsed
  • 1 bay leaf
  • 2 beets, trimmed and peeled
  • 2 carrots, trimmed and peeled
  • 1 small celery root, peeled
  • 1 1⁄2 tsp olive oil
  • 1 1⁄2 tsp ground turmeric (TRY: Simply Organic Ground Turmeric Root)
  • 1 tsp ground cumin
  • 3⁄4 tsp sea salt
  • 1⁄2 tsp fresh ground black pepper

YOGURT SAUCE

  • 1⁄2 cup Balkan-style yogurt
  • 1⁄4 cup cilantro leaves, chopped, plus additional for garnish
  • 1 tsp finely grated lime zest plus 1 tbsp fresh lime juice
  • 1⁄2 tsp olive oil
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp raw honey
  • 1⁄4 tsp sea salt
  • 1⁄4 tsp fresh ground black pepper

Preparation

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. In a medium saucepan on medium, add lentils, bay leaf and 2 cups water. Bring to a boil then reduce to a gentle simmer. Simmer until all water is absorbed and lentils are just cooked, about 30 to 35 minutes. Remove from heat and set aside.
  3. Prepare vegetable batons: Cut beets in half lengthwise, then cut crosswise into 1/2-inch wedges. Cut carrots in half crosswise, then cut into quarters lengthwise so that they resemble batons. Cut celery root in half and place flat side down on your cutting board. Cut each half into 1⁄2-inch slices. Cut the slices into batons similar in size to beets and carrots. Transfer beets, carrots and celery root to baking sheet.
  4. Sprinkle vegetables with 1 1/2 tsp oil, turmeric, 1 tsp cumin, 3⁄4 tsp salt and 1/2 tsp pepper; toss to coat. Roast until vegetables are tender and lightly browned, about 45 minutes.
  5. Meanwhile, prepare cilantro yogurt sauce: In a small bowl, stir together all yogurt sauce ingredients until thoroughly combined.
  6. Remove bay leaf from lentils and spread on a serving platter. Arrange roasted vegetables over top. Drizzle yogurt sauce over top and garnish with additional cilantro.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 175
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 3 mg
  • Fat Content: 3 g
  • Fiber Content: 7 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 395 mg
  • Sugar Content: 6 g