Sensational German Lentil Curry Bowl with Herb-Roasted Vegetables (Vegan)

Allergens

None

Ingredients

• 1 cup green or brown lentils, rinsed and drained 2 cups vegetable broth 1 medium onion, finely chopped 3 cloves garlic, minced 1 tablespoon tomato paste 1 teaspoon curry powder 1 teaspoon paprika 1/2 teaspoon ground cumin 1/4 teaspoon ground turmeric Salt and black pepper, to taste 3 cups assorted seasonal vegetables (e.g., carrots, broccoli, cauliflower, bell peppers) Fresh herbs (e.g., parsley, thyme, rosemary) for roasting Olive oil Lemon juice

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large pot, combine lentils, vegetable broth, onion, garlic, tomato paste, curry powder, paprika, cumin, turmeric, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 25 30 minutes or until lentils are tender.
3. While the lentils cook, chop your choice of seasonal vegetables into bite sized pieces. Toss with olive oil, salt, and pepper. Arrange on a baking sheet and mix in your favorite fresh herbs for roasting. Roast in the oven for 20 25 minutes or until tender and slightly caramelized.
4. Once lentils are cooked, season to taste with additional salt and black pepper if needed.
5. Serve the lentil curry generously over the herb roasted vegetables, and drizzle with lemon juice for a zesty finish.

Chef’s Insight

To enhance the aroma, add a few pinches of smoked paprika to the curry.

Notes

Feel free to use a combination of green or brown lentils based on your preference.