Persian Spiced Lentils with Roasted Cauliflower and Potatoes

Remember that roasted delicata squash I talked about? I had every intention of making that dish again and photographing it to share here. But even though delicata squash came in the CSA the previous ~4 weeks, it did not come the week I made these Persian spiced lentils. Not the most fortunate for me, but hey, I can’t control Mother Nature! I just do what she says, and this week the instructions were to make potatoes and cauliflower. Of course, I love both potatoes and cauliflower so it’s pretty easy to see the silver lining with that one.

I wanted to cook up something using my cheater shortcut baharat spice blend. It plays really well with ingredients that have a hint of sweetness. But I didn’t have ANY of the ingredients I had in mind (carrot, sweet potato, winter squash, apple…). Well, there’s nothing I like more than a challenge! I roasted the cauliflower to bring out as much of its natural sweetness as I could, along with a whole onion and bell pepper. I added a touch of coconut sugar to the lentils, and finished them off with dried currants. This was pantry cooking at its finest.

The result was even better than I expected, as the earthiness of the lentils provides the perfect backdrop for the other flavors. I hope to share more baharat-spiced recipes in the future. These Persian spiced lentils were definitely a winner!

This actually wasn’t the most convenient plate off of which to eat lentils.

In addition to the beautiful purple cauliflower, potatoes, and onions found in this dish, in our CSA lately we’ve also gotten:
Lacinato kale
Butternut squash
Acorn squash
Radishes + greens
Bok choy
Bell peppers
Roma tomatoes

I am surprised about the late October tomatoes, too. We also got tomatoes late into October last year, but last year, September and October were significantly warmer. And these tomatoes haven’t been mealy at all – they’re vibrant red, and good to eat either raw or cooked. Our next CSA pickup is in November, so we’ll see if the magic continues!

5 from 1 vote

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Persian Spiced Lentils with Roasted Cauliflower and Potatoes

Savory Persian spiced lentils served with roasted fall vegetables. Vegan, gluten-free, grain-free, and soy-free recipe.

Course Main Course

Cuisine gluten-free, grain-free, refined sugar-free, soy-free, vegan, vegetarian

Keyword Persian Spiced Lentils

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Total Yield 4 servings

Calories Per Serving 371 kcal

Author Yup, it's Vegan

Ingredients

For the roasted cauliflower and potatoes:

• 10 oz potatoes (3-5 smaller potatoes or 1-2 larger), cut into small cubes
• 1 head cauliflower cut into florets
• oil as needed
• baharat spice blend to taste
• salt to taste

For the Persian spiced lentils:

• 1 tsp olive oil
• 1/2 yellow or white onion diced
• 2-3 cloves garlic minced
• 1/2 tbsp baharat spice blend
• 1 cup dry brown or green lentils rinsed in hot water and drained
• 1 and 1/2 cups low-sodium vegetable broth plus more as needed
• 1 tbsp coconut sugar (or brown sugar)
• 1 tbsp nutritional yeast (see notes for substitutions)
• 1 lemon juiced
• 1/2 tsp salt (or to taste)
• 1/4 cup dried currants or chopped dried raisins
• 3 tbsp chopped toasted walnuts

Instructions

For the roasted cauliflower and potatoes:

1. Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet lined with parchment paper or a Silpat-type liner, and place it in the oven to pre-heat.
2. Toss the cauliflower and potatoes together with a splash of oil until thinly coated (I use coconut oil for high-heat roasting). Sprinkle with salt to taste, pepper, and a pinch of baharat spice blend.

3. Add the vegetables to the baking sheet. Bake for 20-30 minutes, or until crispy and cooked through.

For the Persian spiced lentils:

1. Heat oil in a saucepan over medium heat. Once heated, add the onion and garlic, along with a pinch of salt, and stir. Cook for about 3 minutes, until softened.

2. Stir in the baharat spice blend and cook for about 30 more seconds, stirring, until fragrant.
3. Add the lentils, vegetable broth or water, sugar, nutritional yeast, and lemon juice, and stir. Bring the mixture to a boil and then reduce to a simmer.

4. Partially cover and continue to simmer, stirring occasionally and adding more water if needed, until the lentils are done (about 20 minutes for green lentils). Salt to taste.

5. Stir in the chopped currants or raisins and walnuts. Serve with roasted cauliflower and potatoes.

Recipe Notes

NUTRITIONAL YEAST: The nutritional yeast is included to give the lentils a more savory flavor. If needed, substitute soy sauce (or tamari/aminos), or even miso. Reduce the other salt in the recipe if you make this substitution. You can leave it out entirely, but if you have an "umami" ingredient on hand I recommend adding it.

VARIATIONS: add chopped spinach after the lentils are done. Stir it in and leave it just until it wilts slightly, then remove from the heat. Use other roasted vegetables instead of/in addition to the cauliflower and potatoes, especially roasted bell pepper. Serve with long grain rice.

Nutrition Facts

Persian Spiced Lentils with Roasted Cauliflower and Potatoes

Amount Per Serving (1 fourth recipe)

Calories 371 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Sodium 399mg 17%

Potassium 909mg 26%

Total Carbohydrates 61g 20%

Dietary Fiber 18g 72%

Sugars 15g

Protein 19g 38%

Vitamin A 4%

Vitamin C 136%

Calcium 9%

Iron 29%

* Percent Daily Values are based on a 2000 calorie diet.

I spent last Halloween eating vegan sushi (and dressed up as a character from Zelda: Ocarina of Time. I’m not embarrassed. That game is a classic!). And this Halloween will probably be equally random! I guess I’m just trying to make an excuse for why I didn’t share any “Halloweeny” recipes this year, and gave you Persian spiced lentils instead. But if you’re looking for Halloweenspiration, you can never go wrong with some delicious vegan finger foods (images are links). Like amazing chewy chocolate chip cookies:

Or pretzel empanadas stuffed with your favorite filling:

Or the world’s most tasty sweet potato fries (bonus: they are orange! and they involve beer.):

Or hummus that tastes like an everything bagel:

However you end up celebrating (or not!), and whatever you end up eating, hope you have a great Halloween this year!