Red Lentil Dahl and Roasted Root Vegetables With Garam Masala


  • 6 Small Heirloom Carrots, peeled and halved lengthwise
  • 1 Medium Parsnip, peeled and diced to ½ inch
  • 2 Golden Beets, peeled and diced to ½ inch
  • 2 Tbsp. Melted Butter or Olive Oil
  • 2 tsp. Garam Masala Spice Blend
  • Sea Salt
  • Black Pepper
  • ½ C. Tahini
  • Fresh Lemon
  • 24 oz. Boulder Organic Red Lentil Dahl


  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. Arrange the cut vegetables on top of the parchment paper. Brush all sides with melted butter or olive oil and season with garam masala, salt and pepper.
  3. Place the seasoned vegetables in the oven on the center rack and roast for 20-30 minutes, until fork tender and just browned. Turn mid-way through the roasting time.
  4. Serve the roasted vegetables with tahini and a squeeze of fresh lemon.
  5. Serve alongside 4 warm bowls of Red Lentil Dahl.
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