- 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 each fresh rosemary and thyme or 1 tsp each dried rosemary and thyme
- 1 cup uncooked green or brown lentils
- 2 1/4 cups vegetable broth or water
- 4 tbsp hemp seeds (optional)
- 2 tbsp balsamic vinegar
- 2 tbsp pure maple syrup or raw honey
- salt and pepper
- 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. Add a pinch of salt and pepper as well. 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, add the dry lentils and vegetable broth to a pot. Bring to a boil on the stovetop then cover and reduce heat to a light simmer. Cook for 20-25 minutes until the lentils are tender. Check them around 15-20 minutes to see if you may need to add a little extra water.
- Once the veggies and lentils are cooked, either add everything to a large bowl and toss with the balsamic vinegar, maple syrup and hemp seeds, or divide the lentils, roasted vegetables and hemp seeds between 4 bowls or containers then mix the balsamic vinegar and maple syrup together in a small dish and drizzle over each serving (this is how I like to serve it). Season with salt and pepper and serve right away or store in the fridge for up to 4 days.
Keywords: vegetarian, fall, winter, warm, easy, healthy