Sweet Lemon, Lentil, and Pomegranate Tray Bake with Roasted Carrot, Zucchini, and Fennel

Serves 6

Sweet Lemon, Lentil, and Pomegranate Tray Bake  with Roasted Carrot, Zucchini, and Fennel

This one-pan dish is the perfect combination of caramelized vegetables, tender lentils, and juicy pomegranate seeds, all drizzled with an addictive lemon sauce. You can use canned, drained lentils instead of dried, but if you start boiling dried lentils before you chop the vegetables, it’ll take about the same amount of time as using canned in the end. Feel free to punch up the vinaigrette with 1/2 tsp (2 mL) minced fresh ginger, garlic, or Dijon mustard.

Time-saving and big-batch baking

Freeze any leftovers or double the recipe and freeze in a freezer-safe, oven-safe casserole dish. To reheat, bake from frozen in preheated 375 F (190 C) oven for about 30 minutes, until hot. Drizzle with vinaigrette.

Shopping local

If COVID-19 has taught us anything about food security, it’s that buying local matters. Buying local means being less dependent on imports. More money stays in the local economy and can be directed into public services, including hospitals and schools, via taxes.

And on the environmental side, while Canada has plenty of large-scale monocrop farms, by supporting small-scale organic farms you’ll help encourage biodiversity, improve soil quality, and put your money where your mouth is by supporting a model of sustainable agriculture for future generations.

Each serving contains: 215 calories; 10 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 36 g total carbohydrates (9 g sugars, 14 g fibre); 541 mg sodium

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