Roasted Veggie Lentil Bowl with Charred Red Pepper Sauce
 
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Yields: 3-4
Ingredients
For the lentil bowl:
  • 1 cup dry red lentils
  • 1/2 head cauliflower, chopped into bite-sized pieces
  • 2 small Yukon gold potatoes, scrubbed and diced into 1-inch chunks (I left the skins on)
  • 1 leek (white and light green parts only), halved, sliced, and well rinsed
  • 2 tsp olive oil
For the charred red pepper sauce:
  • 1/2 red bell pepper
  • 2 cups canned tomato puree
  • juice of 1 lemon
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp molasses
  • 1 tsp prepared mustard
  • 1/2 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/8 tsp ground allspice
Instructions
  1. Preheat broiler and line 2 baking sheets. (I used tin foil; the veggies stick to it a bit, but I wouldn't recommend parchment paper for broiling!) Place the half a pepper skin side up on one of the baking sheets. Broil until skin is almost completely black, about 6-8 minutes depending on your broiler.
  2. Place charred pepper (including skin!) in a small sauce pan with all other sauce ingredients. Use an immersion blender to puree until smooth. (If you don't have an immersion blender, simply blend in a regular blender or food processor and then pour into the sauce pan.) Simmer over medium-low heat for about 15 minutes, or until the rest of the meal is ready.
  3. Preheat oven to 400. Toss potatoes with 1/2 tsp of olive oil and spread on half of one baking sheet. Toss leeks with another 1/2 tsp of olive oil and spread on the other baking sheet, but do not put them in the oven just yet.Toss cauliflower with remaining teaspoon olive oil and set aside. Put the potatoes in the oven and after 10 minutes, spread the cauliflower on the other half of the baking sheet with the potatoes, and put leeks in the oven, too. Roast until everything begins to brown (the leeks should be charring a bit), 20-25 more minutes, stirring once or twice.
  4. Once the veggies are roasting, make the lentils by bringing them to a boil with 1 cup of water. Reduce heat and simmer until tender but not mushy, 10-15 minutes. Drain excess water.
  5. Assemble the bowls by layering lentils, roasted potatoes and cauliflower, and pepper sauce, and topping with roasted leeks. Dive in fork first!
Notes
Sauce adapted from the Tasting Table via Smitten Kitchen.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/04/roasted-veggie-lentil-bowl-with-charred-red-pepper-sauce/