Creamy Lentils with Roasted Veggies

Oven roasted root vegetables and black lentils on a cutting board

Do you have dishes you just whipped up randomly one day that then became staples of your cooking repertoire? We have a few, and most of them are results of wanting to finish off a bunch of opened containers of various things in the fridge.

Creamy lentils, as we call them, would fit perfectly into that category. Lack of time and inspiration to cook often make us reach for lentils, as these need no soaking and are quick to prepare. Add to that some leftover creme fraiche asking to be taken care of and some staple flavorings, and this dish had come about. Lentils are typically used in “wet” contexts – either soups, stews or sauces – and can’t really be enjoyed by themselves. Beans are a little more versatile in that sense. But this way, when you make it a creamy concoction, the lentil part of the plate is really quite yummy and doesn’t feel one bit dry or boring. No necessary evil vibes whatsoever.

Needless to say, you can pair the lentils with whatever you’d like. Think of the traditional “rule of thirds”, with 1/3 protein, 1/3 carbohydrates and 1/3 vegetables and combine as you please (the lentils being the 1/3 protein, naturally). Here, we go for easy oven roasted potatoes and root veggies (unless you’re already sold on that combination, adding dried rosemary is a winner any day). It all comes together quickly and makes for a perfectly balanced meal. And even though the veggies might have lost some vibrancy the next day, it all still makes for great leftovers. If you don’t have black lentils on hand, green will work just as well. They’ll turn out a little mushier, but that’s all. Good luck!

För recept på svenska, klicka här: Krämiga linser med ugnsrostade rotfrukter

Serves 4

Ingredients

Lentils

3 dl black lentils
5 dl water
1/2 tbsp bouillon powder (or 1/2 cube)
1 1/2 tbsp yellow mustard
1 tbsp balsamic vinegar
1/2 dl creme fraiche of your choice
A pinch of salt and a good amount of black pepper

Roasted root vegetables

1 1/2 kg mixed root vegetables (potatoes, carrots, rutabaga, parsnips etc.)
1/2 tsp salt
1 tbsp dried rosemary
Canola oil and black pepper

Instructions

  1. Set the oven to 225ºC. Bring water, lentils and bouillon to a boil and let simmer for 30 min, or until the lentils are just about done.
  2. Meanwhile, peel and cut the root vegetables into wedges. Place them in an oven dish, drizzle with canola oil and sprinkle with salt, rosemary and some black pepper. Place in the middle of the oven and roast for about 30-45 min, tossing halfway through. Check with a fork or cake tester to see when perfectly done.
  3. When the lentils are done, stir in the remaining ingredients.
  4. Serve immediately. A green salad on the side is a nice addition.

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