Lentils are full of protein and this warm salad is filling enough for a vegan main meal. Alternatively you could serve this with marinated lamb chops or sausages. Chopping the vegetables up small ensures that they roast quickly.
INGREDIENTS (serves 4 as an accompaniment)
288kcal, 10g protein, 14g fat, 32g carbs
300g Puy lentils
1 medium aubergine - cut into 1 cm cubes
1 courgette - cut into 2.5cm cubes
1 red pepper - cut into 2.5cm cubes
½ butternut squash - cut into 2cm cubes
1 sprig of rosemary - leaves only
1 tsp olive oil
1 tsp sun-dried tomato paste
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1 tbsp freshly chopped or mixed dried herbs
Freshly ground salt and pepper
Cooking tip – always cook the lentils in cold water. If you want to add extra flavour, add 1 heaped tsp of Marigold vegetable stock to the cooking liquid.
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