Roast vegetables with green lentilsNovember 18, 2013
A classic, healthy and delectable combination of caramelised veggies and warm lentils.
Ingredients for two people
|100 g||brown lentils|
|2||carrot, quartered lengthways|
|200 g||sweet potato, cut into wedges|
|1||red capsicum, cut into lengths|
|1||red onion, cut into wedges|
|80 g||rocket, washed|
|1||lemon, zested & juiced|
|3 tbs||olive oil|
|1 tbs||white wine vinegar|
For the lentils
Preheat the oven to 200ºC. Bring a large pot of salted water to the boil. Add the lentils and leave to simmer for 20-25 minutes. Strain the lentils and then transfer to a salad bowl and allow them to cool.
For the veggies
Place the carrot, sweet potato, red capsicum, red onion, and garlic cloves onto a baking tray. Dress well with some olive oil and season liberally with salt and pepper. Place the vegetables into the oven for 25-30 minutes or until the onions have caramelised and the sweet potato is cooked through.
Add the rocket, chopped parsley, lemon zest and juice to the boiled lentils. Toss well to combine. Now add in the roast vegetables once they have cooled slightly (otherwise the heat will wilt the rocket),
Dress with the olive oil and white wine vinegar. Divide between plates and enjoy!
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