Lentil Kasha with Roasted Root Vegetables

A comforting and wholesome Russian-inspired meal featuring nutrient-rich lentils simmered with buckwheat groats for a nutty, earthy flavor, accompanied by a colorful medley of roasted root vegetables.

• Prep: 25 min
• Cook: 1 hr
• Total: 1 hr 25 min
• Servings: 8
• Cuisine: Russian
• Difficulty: Medium

Dietary

• Vegan
• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• rich
• healthy
• classic
• boil

Ingredients

• 2 tablespoon olive oil (divided)
• 2 pound root vegetables (peeled, cut into 1-inch pieces)
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper (divided)
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 1.5 cup green lentils (rinsed)
• 1 cup roasted buckwheat groats
• 5 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 1 tablespoon fresh dill (chopped)

Instructions

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss 2 pounds of root vegetables with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer.
2. Roast for 25-30 minutes, tossing halfway through, until tender and lightly caramelized. Set aside.
3. While vegetables roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the rinsed green lentils and 1 cup of roasted buckwheat groats to the pot. Stir to combine with the onion and garlic.
5. Pour in 5 cups of vegetable broth and 1 can of undrained diced tomatoes. Add the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and most of the liquid is absorbed.
6. Fluff the kasha with a fork. Serve the Hearty Lentil Kasha topped with the roasted root vegetables. Garnish with fresh dill, if desired.

Notes

Kasha, or roasted buckwheat groats, adds a distinct nutty flavor and texture. Ensure your vegetable broth is low-sodium if you are sensitive to salt, as flavors concentrate during simmering. This dish reheats very well and is an excellent option for meal prepping.

Nutrition (per serving)

• Calories: 480
• Protein: 22 g
• Carbohydrates: 80 g
• Fat: 10 g
• Fiber: 18 g
• Sodium: 720 mg
• Saturated Fat: 1.5 g
• Sugar: 9 g