Warm Lentil Salad with Roasted Veggies
gluten-free, vegan, dairy-free
2 cups green lentils
1/2 head cauliflower
1/2 bunch broccoli rabe, tough stems removed
5 shiitake mushrooms
3 cloves garlic, minced
2-3 tbsp olive oil
2-3 tbsp Bragg Liquid Aminos (or soy sauce)
2 tsp garam masala
1 tsp curry powder
Sriracha, Salt and Pepper to taste
Chopped raw almonds
Soak and Cook Lentils, I soaked for about 2 hours in warm water then cooked on medium-high heat until the lentils were tender. While the lentils cook, preheat the oven to 450 degrees, rough chop the cauliflower and broccoli rabe, place in a large bowl. Slice the mushrooms, add to the bowl. Add the garlic, olive oil, liquid aminos, garam masala and curry powder. Toss well. Dump the veggie mixture on to a baking sheet and roast until the cauliflower is fork tender.
Remove and drain the lentils, transfer into the veggie bowl. Once the veggies are finished roasting add to the lentils, toss to combine. Add sriracha, salt and pepper to taste. Add more liquid aminos or spices to taste. Top with chopped almonds.
This is very unique I know, but the flavors worked. I hope you enjoy it as much as I did!