Garden Harvest: Lentils with Spiced Vegetables and Chickpeas

PREP:10 mins COOK:30 mins SERVINGS:2 CALORIES:515 Level:Easy

From your meal kit

1 cup Lentils
2 cups Homemade Vegetable Broth
½ Tsp Cinnamon
2 Tsp Cumin
1 pcs Maui Onion
3 cloves Garlic
½ box Butternut Squash
2 pcs Carrot
½ can Garbanzo Beans
¼ cup Gorgonzola
2 Tbsp Parsley

From your pantry

5 Tbsp Oil
1 cup Water
Salt And Ground Black Pepper


Cooking Instructions

1. Place 1 cup lentils in a saucepan with 2 cups vegetable broth and 1 cup water; bring to a boil. Reduce heat, cover, and simmer lentils for 25 minutes until tender and liquid is absorbed.



2. Preheat oven to 475 degrees. Season ½ box chopped butternut squash, 1 chopped onion, and and 2 chopped carrots with ½ tsp cinnamon, 2 tsp cumin, 2 tbsp oil, and salt and pepper to taste. Roast for 20 minutes.



3. While vegetables roast, add ½ can drained garbanzo beans to the saucepan. Cook for 2 minutes, then drain both the lentils and garbanzo beans.



4. Toss the lentils and garbanzo beans with 2 Tbsp oil, and salt and pepper to taste.



5.To serve, divide the lentil and garbanzo bean mixture into two bowls and spoon the roasted vegetables on top. Garnish with 1 Tbsp chopped parsley, and ½ cup gorgonzola cheese.