Add the vegetables to the baking sheet. Bake for 20-30 minutes, or until crispy and cooked through.
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.
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.
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.
Persian Spiced Lentils with Roasted Cauliflower and Potatoes originally printed from https://yupitsvegan.com/persian-spiced-lentils/ October 29, 2014