Roasted Vegetables and Lentils with Turmeric Black Pepper Hemp Honey Crema
Root vegetables: parsnips, sweet potatoes, delicata squash, carrots, etc
1/2 cup yogurt or sour cream
1 teaspoons Turmeric & Black Pepper Colorado Hemp Honey
1 cup dry lentils
seeds: chia, pumpkin, sesame
fresh and dried herbs: cilantro and tarragon (or to preference)
- Preheat oven to 350 F.
- Roast vegetables until knife tender, 45-60 minutes depending on size.
- Cook lentils per directions (1 cup lentils in 2 cups water. Bring to a boil and then let simmer for 20 minutes or until tender but not falling apart). Drain water, set aside.
- Make the crema: whisk 1 teaspoon turmeric black pepper honey into yogurt or sour cream. Thin with water if necessary.
- Assemble dish. Cut vegetables in half lengthwise and arrange on serving dish. Top with cooked lentils. Drizzle with turmeric black pepper crema. Sprinkle with seeds, and with fresh and dried herbs.