Vegan! Lentils with kale and roasted vegetables. 2/28/21

Lentils with kale and roasted vegetables

Doesn’t that look good!? Our vegan dinner tonight consisted of lentils simmered with garlic and onions with a bay leaf. While the lentils were cooking I made up two sheet pans. One consisted of potatoes and butternut squash which I tossed with olive oil and salt and put in a 425F oven 15 minutes ahead of the other pan with the red onion, carrots, mushrooms, and cauliflower. Total time was about 40 minutes in the oven.

My giant bowl of goodness started with a layer of raw kale, then the lentils, and finally the roasted vegetables ringing the bowl. Our daughter ate the same dinner except added rice and some cut up pork ribs meat which we still have left over from Christmas Eve. It is a happy achievement to cook a meal that everyone can adapt to their own tastes.

This entry was posted in American, Easy, Kitchen tips, Legumes, Sheet pan, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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