Roasted Veggies with Butter Beans, Barley & Lentils

This is a meal I make a lot, only now with a vegan diet, it's even more important to include some high-protein items. So, tonight I threw some pot barley, red and green lentils and butter beans in with my roasted veggies.

Lentils, barley, onions & dried herbs

I pre-soaked and rinsed the butter beans, then added them to the barley, lentils and onions, and about 3 cups of veggie broth for absorption. Potatoes, carrots and parsnips were placed on top with some dried herbs tossed over them. (oregano, bay, thyme, sage, parsley & rosemary from last summer's garden)

It was cooked in a 300 degree F oven for an hour (to give plenty of time for the broth to be absorbed), and then for an additional 30 minutes at 400 degrees. Nearly all of the liquid was absorbed by the barley and lentils.

Roasted veggies with butter beans, barley & lentils

This was one of the best-tasting roasted veggie dishes I've ever made. It was also substantially high in protein, magnesium, Vitamin A and iron.