Lentils are so versatile that they can play a starring role in a wide variety of dishes. With this recipe, they can be considered a main course, since the recipe contains a delicious combination of ingredients that fills all the requirements for a balanced dish.
Tip: We chose red Russian garlic for this recipe because it has big, juicy cloves. But any fresh garlic will do. Every region has their specialty cultivars.
Preheat oven to 425 F (220 C). Line baking sheet with parchment paper. Set aside.
Scrape carrots and place on lined baking sheet. Trim beans and place beside carrots. Rub carrots and beans with 2 Tbsp (30 mL) camelina oil. Roast in oven for 20 minutes, or until vegetables are tender.
In medium saucepan, place lentils along with water, vegetable broth, thyme, and bay leaf. Bring to a boil and reduce heat. Simmer, uncovered, for 16 to 20 minutes, just until lentils are tender but not mushy. Drain well and remove thyme sprig and bay leaf. Quickly rinse lentils in a little cold water, then drain and set aside.
In skillet, combine remaining 2 Tbsp (30 mL) oil, lemon juice, mustard, garlic, salt, and pepper. Whisk to blend. Heat over medium heat and add sun-dried tomatoes and cooked lentils. Gently stir to coat and warm through. Transfer to heated platter and straddle roasted carrots and beans overtop. Sprinkle with crumbled goat cheese and chopped dill. Drizzle with a little maple syrup, to taste, if you wish.
This recipe is part of the Super Festive Feast collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.