Romanesco Black Lentil Pilaf | @naturallyella

My favorite recipes are rooted in something familiar but include a twist to make it more unique and fun. Pilafs are usually grain-based but this lentil pilaf highlights one of my favorite legumes: black lentils. Paired with roasted romanesco, a spice-laden dressing, and dates, the pilaf is unique, beautiful, and tastes amazing. One word of advice: don’t try to swap red lentils for black! French, green, or brown are all better alternatives!

Vegan Thanksgiving Menu

 

Vegan Thanksgiving Meal | @naturallyella

It can be really hard to work within everyone’s dietary needs during the holidays. My favorite way to tackle the puzzle is to find the what everyone can eat. That’s is why I love this vegan thanksgiving feast. It’s flavorful, full of wonderful fall vegetables, and happens to be gluten-free too. A perfect way to feed your guests a healthy and filling meal. The full meal includes:

Red Kuri Squash Curry with Chard
Shaved Parsnip Salad
Lentil Pilaf with Romanesco

Wine Pairing: 2013 Benziger North Coast Sauvignon Blanc: Bright citrus notes finish with soft apricot, complementing the earthy lentil pilaf and crisp roasted romanesco.

2 reviews

Romanesco Black Lentil Pilaf

Preparation 10 mins 2017-07-24T00:10:00+00:00 Cook Time 45 mins 2017-07-24T00:45:00+00:00 Serves 4 side servings     adjust servings Calories 315 kcal
Roasted Romanesco Black Lentil Pilaf | @naturallyella

This lentil pilaf is an easy, flavorful side dish to any holiday meal and can work well with other brassicas if you cannot find romanesco. 

Ingredients

    Romanesco

    • 1 head romanesco about 1pound
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

    Lentils

    • 1 teaspoon olive oil
    • 1 clove garlic minced
    • 1/2 teaspoon cumin
    • 1 teaspoon coriander
    • 1/2 cup black lentils
    • Pinch of salt
    • 1/2 cup broth
    • 1/2 cup water

    Pilaf

    • 1/2 cup medjool dates minced (roughly 4 to 5 pitted)
    • 1/2 cup sliced almonds
    • Juice of 1/2 lemon

    Instructions

    1. Preheat oven to 425°F.
    2. Trim end and core from romanesco. Chop into 1 to 1 1/2 inch pieces. Transfer to baking tray and toss with 1 tablespoon olive oil, salt and pepper until well coated. Roast in the oven for 25 minutes or until slightly brown.
    3. In a small pot, heat 1 teaspoon olive oil over medium heat. Add garlic and let cook until fragrant. Add in cumin, coriander, and salt. Stir well and add in black lentils, continuing to stir until the lentils are well coated with spice. Pour in broth and water. Bring to a boil then reduce to simmer. Let cook until lentils are soft but retain their shape, about 25 minutes. Remove from heat and let cool.
    4. When romanesco is cooked and slightly cooled, transfer to a food processor. Pulse until romanesco pieces are about the same size as the lentils, about 3 to 4 pulses.
    5. In a large bowl, combine lentils, romanesco, dates, almonds, and lemon juice. Mix thoroughly.

    by

    Recipe Notes

    Recipe Notes

    Tips & Tricks: I usually cover the lentils for part of the time, but uncover them part way through to let them finish cooking.

    Stock up: get the pantry ingredients you will need: black lentils, olive oil, vegetable broth

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 315 kcal Calories from fat
    % Daily Value

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Lentil Pilaf

    variations

    I’m hesitant to give too many variations because this lentil pilaf recipe, as made above, hits beyond expectation. It’s filling, has the right balance of flavor, and can work well outside of a holiday meal (think awesome work lunch). However, a few small changes you could make:

    Dried Fruit: Golden raisins can easily be swapped for the dates. They’ll have the same sweetness but add a bit of flavor.

    Nuts: Try this pilaf with cashew pieces instead of almonds.

    Cauliflower: If you can’t find romanesco, roasted cauliflower would also be delicious. Any color would do!

    Roasted Romanesco Black Lentil Pilaf | @naturallyella