Roasted Winter Veg over Lentils with Spicy Herb Sauce | Center for Science in the Public Interest

Ingredients

• 1 cup black or French green lentils, rinsed and picked over
• 1 bay leaf
• 1 clove garlic
• 3 cups chopped butternut squash or sweet potato
• 1 red or white onion, cut into wedges with the root intact
• 2 small turnips, cut into wedges, or 1 bunch radishes, halved
• 2 Tbs. extra-virgin olive oil
• ¼ tsp. kosher salt
• Spicy Herb Sauce (see recipe)
• ½ cup plain Greek yogurt (optional)