Indian-Spiced Roasted Vegetables over Lentils

Preheat your oven to 425ºF.

Using a mortar and pestle, grind the cumin seeds and mustard seeds until they become a fine powder. Toss in the turmeric, garam masala and crushed red pepper. Grind again to combine everything. Smell that.

On a large rimmed baking sheet, toss the vegetables with the spices, 2 tablespoons oil, and a good pinch of salt and pepper. Toss into the oven and roast 40 minutes. Check at the 20-minute mark and flip everything around a bit.

In the meantime, cook up the lentils in boiling water until tender, roughly 25 minutes.

Serve lentils with roasted veggies, a good drizzle of the remaining olive oil, and a couple of spritzes of lemon juice.

Your mouth is about to freak out.