Lentils & Roasted Veg
A big, hearty meal does not have to automatically mean ‘meat’. This recipe provides an excellent source of protein and fibre through the lentils. Cook the veggies through a combination of boiling, and roasting in lots of herbs to create a nutritious and filling dinner time meal - enjoy it all for yourself, or cook for the family.
RECIPE
Makes: Enough for two
Time to Make: 60 minutes
Difficulty Rating: More effort
INGREDIENTS
80g Dried Lentils
1 Leek
3-5 Stalks Celery
1 Carrot
1 Courgette
1 Aubergine
2-3 Handfuls Mushrooms
Max. 1 tbsp Olive Oil
1-2 tsp Each Ground Cumin, Ground Coriander, Turmeric and Smoked
Paprika
1-2 tsp Dried Thyme
To Serve
1 tbsp Mango Chutney
1-2 tbsp 0% Fat Greek Yoghurt
1 Egg
METHOD
Soak the lentils overnight (or for at least 1 hour) then drain and rinse
Chop the leek, celery and carrot into small cubes before adding to a large pan with a little water and the spices - cook until starting to soften
Add the lentils to the pan along with ~500ml water
Bring to the boil and simmer until the lentils are cooked to your liking – you can add more water if necessary but ideally you want the lentils to take up all the water so there is none left in the pan when they are cooked through
Meanwhile, chop the aubergine, courgette and mushrooms before adding to a roasting tray with the thyme and salt and pepper to taste
Roast at 180C for about 30 minutes
Serve the lentils topped with the roasted veg, mango chutney, yoghurt and egg either poached or fried