Ingredients
- 1 white onion, sliced (approx. 2 cups chopped, 300 g)
- 4 carrots, chopped (approx. 3.5 cups chopped, 450 g)
- 2 zucchini, chopped in large chunks (approx. 4 cups chopped, 500 g)
- 1 medium sweet potato, cubed (approx. 3 heaping cups, 425 g)
- 1 tbsp chopped fresh rosemary, or 1 tsp dried
- 1 tbsp chopped fresh thyme, or 1 tsp dried
- 1 cup uncooked green or brown lentils
- 2 1/4 cups vegetable broth or water, for cooking lentils
- 4 tbsp hemp seeds, optional
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup or raw honey
- Salt and pepper
Instructions
- Pre-heat oven to 425 degrees F.
- Chop all the veggies and spread on baking trays in a single layer. You may need 2 or 3 trays depending on the size. Drizzle them with the 1 tsp of olive oil (if it’s easier, add all the chopped veggies to a large bowl and toss with the oil and spices, then add to trays) and sprinkle over the rosemary and thyme. Season with salt and pepper. Use your hands to mix them all up until they’re well-coated.
- Roast the veggies in the oven for 35-40 minutes until tender and browned.
- While the veggies are roasting. Bring the broth or water to a boil on the stovetop then add the lentils, cover and reduce heat to a light simmer. Cook for 15-20 minutes until the lentils are tender but not mushy.
- Mix together the balsamic vinegar and maple syrup in a bowl or container.
- Once the veggies and lentils are cooked, either add everything to a large bowl and toss to mix, or divide the lentils, roasted vegetables and hemp seeds between 4 bowls or containers and drizzle the balsamic sauce over each serving. I prefer to assemble individually to ensure even distribution. : Season with salt and pepper if desired and serve right away.
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