Tomato Basil Lentils with Roasted Mediterranean Vegetables

Name: Tomato Basil Lentils with Roasted Mediterranean Vegetables
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 large zucchini and/or summer squash, sliced lengthwise and chopped into 1 inch chunks; 2 yellow bell peppers or red, I like to use two of each for extra color, roughly chopped into large chunks; 3 5/8 cups carrots about 4 medium, chopped into 1 inch chunks; 7 ounces asparagus measured after hard ends have been trimmed; 2 teaspoons smoked sea salt or substitute any coarse or flakey sea salt; 10 sprigs fresh thyme or substitute 1 Tablespoon dry thyme; 1 tablespoon extra virgin olive oil; 2 1/16 cups red lentils; 5 cups water; 2 1/2 cups cherry tomatoes halved; 2 vegetable low sodium, bullion cubes; 1 teaspoon garlic high quality, granules, I like Simply Organics; 2 teaspoons Herbs de Provence or substitute equal parts thyme, rosemary, and oregano; 1/4 cup tomato paste concentrate; 1/2 cup fresh basil; salt to taste; 2 large zucchini and/or summer squash, sliced lengthwise and chopped into 1 inch chunks; 2 yellow bell peppers or red, I like to use two of each for extra color, roughly chopped into large chunks; 3 5/8 cups carrots about 4 medium, chopped into 1 inch chunks; 7 ounces asparagus measured after hard ends have been trimmed; 2 teaspoons smoked sea salt or substitute any coarse or flakey sea salt; 10 sprigs fresh thyme or substitute 1 Tablespoon dry thyme; 2 tablespoons extra virgin olive oil; 2 1/16 cups red lentils; 5 cups water; 2 1/2 cups cherry tomatoes halved; 2 vegetable bullion cubes; 1 teaspoon garlic high quality, granules, I like Simply Organics; 2 teaspoons Herbs de Provence or substitute equal parts thyme, rosemary, and oregano; 1/4 cup tomato paste concentrate

VERDANT FEAST

32Ingredients

75Minutes

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Ingredients

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4 SERVINGS

2 large zucchini (and/or summer squash, sliced lengthwise and chopped into 1 inch chunks)

2 yellow bell peppers (or red, I like to use two of each for extra color, roughly chopped into large chunks)

400 grams carrots (about 4 medium, chopped into 1 inch chunks)

200 grams asparagus (measured after hard ends have been trimmed)

2 tsp. smoked sea salt (or substitute any coarse or flakey sea salt)

10 sprigs fresh thyme (or substitute 1 Tablespoon dry thyme)

1 Tbsp. extra virgin olive oil

400 grams red lentils

5 cups water

400 grams cherry tomatoes (halved)

2 vegetable (low sodium, bullion cubes)

1 tsp. garlic (high quality, granules, I like Simply Organics)

2 tsp. Herbs de Provence (or substitute equal parts thyme, rosemary, and oregano)

1/4 cup tomato paste (concentrate)

1/2 cup fresh basil

salt (to taste)

2 large zucchini (and/or summer squash, sliced lengthwise and chopped into 1 inch chunks)

2 yellow bell peppers (or red, I like to use two of each for extra color, roughly chopped into large chunks)

400 grams carrots (about 4 medium, chopped into 1 inch chunks)

200 grams asparagus (measured after hard ends have been trimmed)

2 tsp. smoked sea salt (or substitute any coarse or flakey sea salt)

10 sprigs fresh thyme (or substitute 1 Tablespoon dry thyme)

2 Tbsp. extra virgin olive oil

400 grams red lentils

5 cups water

400 grams cherry tomatoes (halved)

2 vegetable (bullion cubes)

1 tsp. garlic (high quality, granules, I like Simply Organics)

2 tsp. Herbs de Provence (or substitute equal parts thyme, rosemary, and oregano)

1/4 cup tomato paste (concentrate)

1/2 cup fresh basil

salt (to taste)

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Tomato Basil Lentils with Roasted Mediterranean Vegetables

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