Roasted Beet And Carrot Lentil Bowl

• total time: 44 minutes

Ingredients

lentils:

3⁄4 cup beluga lentils (soak for 8 hours)

1 ½ cups stock or water 2 bay leaves

3 garlic cloves

sea salt & black pepper

100g sun-dried peppers or tomatoes

1 small red onion

40g fresh parsley

20g fresh mint

dressing

3 tbsp extra virgin olive oil

2 tbsp. fresh orange juice

1 tsp. balsamic vinegar

1⁄2 tsp. Dijon mustard

salt

vegetables:

750g carrots

500g medium beetroot

1/2 tbsp. cumin seeds

extra virgin olive oil

salt & black pepper

extras:

100g goats cheese (optional)

150g watercress or rocket

50g pecans

Directions

Preheat oven to 200°C / 390°F.

Combine all ingredients for the dressing in a mixing bowl and set aside.

Place the soaked and washed lentils into a pot. Add in stock, bay leaves, garlic cloves, sea salt and black pepper. Bring to a boil, reduce the heat and cover. Cook for 8-10 minutes until the lentils have softened.

Drain any excess stock and place the cooked lentils into a large mixing bowl. Add the chopped sun-dried peppers, finely diced red onion, chopped fresh parsley, mint and a swirl of the orange and balsamic dressing (save a small amount for the end).

On a flat tray, toss sliced carrots and quartered beetroot with olive oil, cumin seeds, salt and black pepper. Roast the carrots and beets 25 minutes.

Meanwhile, toast the pecan nuts in a small ovenproof dish for 10 minutes. Once roasted, chop the nuts on a chopping board.

Place your greens of choice in a large serving dish. Add the lentils and roasted vegetables then top with goats cheese (optional), pecans and leftover orange & balsamic dressing.