Savoury Lentils with Roasted Vegetables and Goat Cheese - alive magazine

Name: Savoury Lentils with Roasted Vegetables and Goat Cheese - alive magazine
Ingredients: 12 small, thin carrots; 1/2 lb (225 g) thin green beans; 1/4 cup (60 mL) camelina oil, divided; 1 cup (250 mL) dry green lentils; 1 1/2 cups (350 mL) water; 1 cup (250 mL) low-sodium vegetable broth; 2 fresh thyme sprigs; 1 bay leaf; 2 Tbsp (30 mL) lemon juice; 2 tsp (10 mL) Dijon mustard; 1 large red Russian garlic clove, smashed and minced (see tip); 1/2 tsp (2 mL) kosher salt; 1/2 tsp (2 mL) freshly ground black pepper; 1/4 cup (60 mL) sun-dried tomatoes packed in oil, slivered; 1/4 cup (60 mL) crumbled goat cheese; 1 tsp (5 mL) chopped fresh dill or 1/2 tsp (2 mL) dried dill; Maple syrup (optional)

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Lentils are so versatile that they can play a starring role in a wide variety of dishes. With this recipe, they can be considered a main course…

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