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Week of 10/21/24

Paprika-Spiced Lentils and Vegetables
with pearl couscous / spinach salad with oranges

Active: 40 Total: 60
Original GF Paleo Vegetarian
Paprika-Spiced Lentils and Vegetables

Using both regular and smoked paprika adds a delicious depth of flavor to this easy sheet pan meal. Juicy, roasted cherry tomatoes create an instant sauce, perfect for topping small pasta such as pearl couscous.

Tags
Air-Fryer Friendly
Proteins
Beans, lentils
Cuisines
American
Save recipe
46

Ingredients

Metric
Servings:
4
Paprika Vinaigrette and Marinade:
  • Vinegar, red wine - 6 Tbsp
  • Oil, olive - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Paprika - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Paprika, smoked - 1/4 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
Pearl Couscous:
  • Stock, any type - 2 cups (sub water)
  • Salt - 1/4 tsp
  • Pasta, pearl couscous, uncooked - 8 oz
Paprika-Spiced Lentils and Vegetables:
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount and prepare according to package instructions)
  • Onions, medium and red - 1/2 , thinly sliced
  • Bell peppers, any color - 2 , thinly sliced
  • Garlic - 3 cloves , minced
  • Tomatoes, cherry or grape - 1 1/2 cups
  • Paprika - 1 tsp
  • Oregano, dried - 1 tsp
  • Paprika, smoked - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Yogurt, plain or Greek - 1/4 cup (for serving)
Spinach Salad with Oranges:
  • Oranges, medium - 2 , peeled and segmented
  • Baby spinach - 5 oz
  • Paprika Vinaigrette (ingredients listed separately) - ~1/4 cup

Prep

  1. Make marinade / vinaigrette: Whisk together vinegar, olive oil, mustard, honey, paprika (portion for marinade), oregano (portion for marinade), garlic powder, smoked paprika (portion for marinade), salt (portion for marinade), and pepper. Set aside half of the mixture for marinating the lentils and reserve the other half for dressing the salad. (Can be done up to 5 days ahead)

  2. Marinate lentils - Toss lentils with marinade (portion reserved for lentils). Marinate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)

  3. Onions / Bell peppers / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Cook the couscous - Place stock and salt (portion for couscous) in a saucepan and bring to a boil. Stir in couscous and reduce heat to low. Cover with a lid and simmer gently until couscous is tender but not soggy, 10-15 minutes. Fluff with a fork. If prepping ahead, toss with a bit of oil to prevent sticking. (Can be done up to 5 days ahead)

  5. Oranges - Prep as directed.

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Make

  1. Heat oven to 400 F / 204 C degrees and set out a baking sheet.

  2. Toss onions, bell peppers, garlic, and tomatoes with paprika, oregano, and smoked paprika (portions for lentils), cooking oil, and some salt and pepper. Spread out onto the baking sheet in an even layer.

  3. Transfer the tray to the oven and roast until the vegetables are nearly tender, 12 to 15 minutes, shaking the pan halfway through cooking.

  4. While vegetables roast, combine baby spinach and oranges in a serving or mixing bowl. 

  5. Add lentils to the tray with the vegetables. Return to the oven and continue to roast until lentils are heated through and vegetables are tender, ~5 minutes more.

  6. If couscous was made ahead of time, warm it in the microwave.

  7. Toss salad with vinaigrette (portion reserved for salad) until it is dressed to your liking.

  8. Make a bed of couscous on serving plates and top with lentils and vegetables. Top with yogurt (if using) and serve with salad on the side. Enjoy!

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