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.
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.
Add the vegetables to the baking sheet. Bake for 20-30 minutes, or until crispy and cooked through.
For the Persian spiced lentils:
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.
Stir in the baharat spice blend and cook for about 30 more seconds, stirring, until fragrant.
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.
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.
Stir in the chopped currants or raisins and walnuts. Serve with roasted cauliflower and potatoes.
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.