Ingredients
3 tbsp olive oil
200g beetroot
peeled and diced (approx 2 cm dice)
200g green beans
top and tailed
300g brussel sprouts
ends trimmed and cut in half
300g pumpkin
peeled and cut into approx 5cm piece
1 small brown onion
½ cup carrot
finely diced
2 cloves garlic
minced
1 (400g) tin whole tomatoes
strained and roughly diced
1½ cups silverbeet
finely shredded, stems removed
Salt and pepper
1 400g tin lentils
drained
110g goats cheese log
crumbled
Allergy Advice
Contains Dairy
Equipment
- 1 large bowl
- 1 oven tray
- 1 medium sized pot
Instructions
- Preheat oven to 220C.
- Place beetroot, green beans, brussel sprouts and pumpkin into a large bowl; add 3 tablespoons of olive oil, a good sprinkle of salt and pepper then toss. Place on an oven tray and bake for 35 minutes.
- While they bake, add 1 tablespoon olive oil to a medium sized pot, heat then add onion and carrot. Saute for 3-4 minutes and add garlic, saute for 1-2 minutes.
- Add diced tomatoes, give a stir then add silverbeet, salt and pepper.
- Stir to combine, reduce heat to a gently simmer and cook for 20 minutes, stirring occasionally.
- When lentils and vegetables are ready, serve the lentils topped with roasted vegetables and sprinkle with goats cheese in bowls.
Notes
Tip
If you are feeding 4 adults, add an extra tin of lentils.
Tip
The lentils will also taste delicious for lunch in a toasted sandwich, on slightly charred toast brushed with garlic or wrapped in a tortilla wrap.
Variation
If you prefer to use dried lentils, by all means, soak lentils first then add. You will need to cook them longer so just keep testing them until done.
Variation
If brussel sprouts or beetroot dont get your taste buds going then substitute your favourite roast veggies.
Variation
For the meat lovers, serve with chicken or lamb.
Variation
Add semi-dried tomatoes for extra flavour
