Don’t sleep on spring veggies. Yes, summer corn fresh off the grill with butter and salt is a thing of beauty. Heirloom tomatoes (and the inevitable tomato sandwiches) are works of art. But spring can hold its own in the veggie department. As CSA shares become available and you’ve got radishes, dill, and peas galore, these spring veggie lentil bowls make the most of spring produce.
Roasted Spring Veggies are Magical
Did you know that when you roast radishes, they turn from crunchy and spicy to soft and sweet? Roasting them takes away the bite. Roasted radishes are excellent on their own, but they are even better roasted alongside other spring vegetables. And it’s not just radishes that get better after some time in the oven. As the veggies roast, they caramelize, bringing out their natural sweetness. This dish uses peas, asparagus, and onion, but use what you have on hand. Turnips would be great in this.
And the dressing? Lemony, herby, and delicious. It’ll brighten up the lentils and go perfectly with the caramelized veggies. Finally, the cheese. You can’t have a veggie bowl without cheese, and salty feta is a perfect fit. Goat cheese would also work.
No peas? No problem!
This dish seems really labor intensive, but I promise it’s not. There are a few different components, but they come together quickly and all of the work can be done while the veggies are roasting. This healthy, filling spring dinner is well worth the effort. Plus, this dish is endlessly customizable. Don’t have feta? Try goat cheese or ricotta. No basil? Parsley is a great substitute. Couldn’t find snap peas? Bell peppers bring a similar crunch.
What are your favorite spring veggies? What are you looking forward to coming into season in the next few weeks? Let us know in the comments, and enjoy these spring veggie lentil bowls!
Spring Veggie Lentil Bowls with Lemon Dill Dressing
These healthy, bright veggie bowls make the most out of May produce.
Ingredients
Roasted Spring Vegetables
- 1 cup sugar snap peas, ends trimmed
- 1 bunch radishes, ends trimmed and cut in half (should get you about 1 ½ - 2 cups)
- 1 large red onion, roughly chopped into 2-inch pieces
- ½ pound asparagus, woody ends trimmed and cut into 1-inch pieces (should get you about 1 ½ - 2 cups)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
Lemon Dill Dressing
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons fresh dill, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Lentil Bowls
- 1 ½ cups dried lentils
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 ounces feta, crumbled, for topping
- ¼ cup julienned basil, for topping
Instructions
Preheat oven to 400 degrees and line a baking sheet with foil. Toss together chopped veggies, olive oil, salt, garlic powder, and pepper, then spread onto the baking sheet, making sure they have lots of room. Roast at 400 degrees for 25 minutes.
While the vegetables are cooking, prepare the lentils according to the directions on your package (they should take about 15-20 minutes, so they’ll be timed perfectly with the veggies).
While lentils are simmering, make the dressing. Combine all ingredients into a mason jar, then shake vigorously until the dressing is well-mixed and emulsified.
When the lentils are done cooking, drain the water, then immediately pour half of the dressing over the warm lentils. Stir together the lentils, dressing, salt and pepper. Move to a serving platter or divide between four bowls.
Top the lentils with the roasted veggies, then drizzle the remaining dressing over top. Finally, top with the crumbled feta and julienned basil. Serve warm.
No Comments