Recipe: Hummus Bowl with Kale, Lentils and Roasted Vegetables
Description: This is in a standard rotation for my meal prep. Make a double batch of the veggies on Sunday to have for dinner and spread the leftovers out over the week. It is a very filling, high-fiber, vegetarian option. 
Ingredients: [{"text": "2 cups prepared hummus"}, {"text": "1 cup dry lentils"}, {"text": "3 cups water"}, {"text": "1.5 teaspoons salt, divided"}, {"text": "1/2 teaspoon allspice"}, {"text": "1/2 teaspoon cumin"}, {"text": "1/2 teaspoon coriander"}, {"text": "1/2 teaspoon black pepper"}, {"text": "2 carrots, peeled and cut into 1\\\" chunks"}, {"text": "2 parsnips, peeled and cut into 1\\\" chunks"}, {"text": "1 small red onion, halved and sliced in 1/2\\\" slices"}, {"text": "1 large sweet potato, washed and cut into 1\\\" cubes"}, {"text": "2 cups kale, chopped and de-stemmed"}, {"text": "1/4 cup olive oil"}, {"text": "1 tablespoon olive oil"}]
Instructions: None
