Za’atar seasoning gives these beautiful spring veggies an interesting middle-eastern spin! Paired with texture perfection that is farro and lentils. This meal is healthy, hearty and will keep you satisfied and full. A fresh squeeze of lemon brings it all together with a little greek yogurt. YUM.
1/2c green lentils, rinsed
1 garlic clove
2c cauliflower florets
8-10 radishes, trimmed and halved
1-2T olive oil
1t za’atar – optional
Greek yogurt – optional
Lemon wedges – optional
Bring lentils, farro, water, garlic and salt to a boil in a pot. Reduce to medium-med-high and cook for 20-30 minutes, until lentils are cooked through.
Preheat oven to 375°F. Toss cauliflower and radishes in olive oil, za’atar, salt, pepper and thyme. Roast for 8-10 minutes.
Plate with a little greek yogurt and some lemon wedges.
2 responses to “ROASTED SPRING VEG WITH FARRO + LENTILS”
Great tasty dish. I’m going to prepare this one for my vegetarian friend. Quick and easy to put together.
Glad you liked it! Thanks!!