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
Preheat the oven to 180ºC/ 350ºF/ Gas mark 4.
Arrange the diced aubergine, red pepper, courgette in roasting dish. Season with salt and pepper and drizzle with the olive oil, mixing well to ensure that the vegetables are well-coated.
Roast in the oven for 20 – 25 minutes or until the vegetables are soft and are beginning to caramelise.
Place the Puy lentils in a saucepan and cover with twice the volume of cold water and bring to the boil.
Simmer for 15 – 30 minutes until the lentils are tender but retain their shape.
Drain the lentils and place in a bowl, adding the chopped rosemary.
To make the dressing, add all the ingredients to a small jar and shake thoroughly.
Add the dressing to the lentils and mix thoroughly.
Add the roasted vegetables and mix before seasoning with 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.