Want to see winter vegetables really shine? Serve them in Roasted Winter Veg over Lentils with Spicy Herb Sauce.

To pan-roast the vegetables instead of roasting them in the oven, use the second set of instructions in step 3.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 45 minutes
Serves: 4


  • 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)


  1. Preheat the oven to 450°F.
  2. In a medium pot over high heat, bring 3 cups water to a boil. Add the lentils, bay leaf, and garlic. Reduce the heat and simmer until the lentils are tender but not falling apart, 15–25 minutes. Drain and discard the garlic and bay leaf.
  3. To roast the vegetables in the oven: On a sheet pan, toss the butternut, onion, and turnips with the oil. Roast until tender and lightly browned, 15–20 minutes. Season with the salt.
    Or, pan-roast the vegetables: In a large sauté pan over high heat, heat the oil until shimmering. Add the butternut, onion, and turnips with ¼ cup water. Cover and steam until the vegetables start to soften, 2–3 minutes. Remove the cover and let any remaining water boil off. Reduce the heat to medium-high and let the vegetables brown, turning occasionally, until tender, 3–5 minutes. Season with the salt.
  4. Toss the lentils with ¼ cup of the Spicy Herb Sauce. Top with the roasted vegetables. Spoon the remaining sauce over the vegetables and top with a dollop of yogurt (if using).

Spicy Herb Sauce

For a milder Spicy Herb Sauce, remove the seeds from the chile or skip it altogether. 

Makes: 12 Tbs.


  • 1 bunch cilantro, chopped
  • ½ cup loosely packed flat-leaf parsley leaves and tender stems
  • ¼ tsp. dried oregano or thyme
  • 1 small green or red chile pepper, chopped (optional)
  • 2 Tbs. red wine vinegar
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ¼ cup extra-virgin olive oil


  1. In a blender or food processor, blend all the ingredients together.

Nutrition Information

Per serving (2½ cups + 3 Tbs. sauce + 2 Tbs. yogurt, if using):

  • Calories: 480
  • Total fat: 23 g
  • Sat fat: 3.5 g
  • Carbs: 56 g
  • Fiber: 11 g
  • Total sugar: 10 g
  • Added sugar: 0 g
  • Protein: 18 g
  • Sodium: 470 mg

Photo: Kate Sherwood/CSPI.