Name: Roast vegetables with lentils
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 400 gram baby carrots, trimmed; 350 gram pumpkin, chopped coarsely; 4 small egg (plum) tomatoes (240g), halved; 1 small red onion (80g), cut into 8 wedges; 2 flat mushrooms (160g), halved; 1 clove garlic, crushed; 1 tablespoon olive oil; 2 tablespoon balsamic vinegar; 1/2 cup walnuts (50g), chopped coarsely; 400 gram canned brown lentils, rinsed, drained; 1/4 cup finely chopped fresh flat-leaf parsley

Roast vegetables with lentils

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

400 gram baby carrots, trimmed

350 gram pumpkin, chopped coarsely

4 small egg (plum) tomatoes (240g), halved

1 small red onion (80g), cut into 8 wedges

2 flat mushrooms (160g), halved

1 clove garlic, crushed

1 tablespoon olive oil

2 tablespoon balsamic vinegar

1/2 cup walnuts (50g), chopped coarsely

400 gram canned brown lentils, rinsed, drained

1/4 cup finely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 180°C (160°C fan-forced). Line large baking dish with baking paper.

2.Place vegetables, in single layer, in baking dish. Combine garlic, oil and vinegar in small bowl; pour over vegetables. Roast about 30 minutes or until vegetables are tender. Cool 10 minutes.

3.Combine vegetables in large bowl with nuts, lentils and parsley.

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