Beluga Lentil and Roasted Veg Pot
Beluga Lentil and Roasted Veg Pot
serves 2 cooks in 50 minutes difficulty two

If you’re an avid reader of my blog you’ll know two things a recipe has to be. Simple and delicious. Those words are really my bottom line when it comes to creating recipes! If they’re complicated and require hours of fuss for 20 minutes of pleasure, honestly, I’m not interested! It has to be wildly delicious (of course) but effortless.

This recipe has been a complete saviour recently, I’m obsessed with making big batches and eating it hot for dinner, then packing some for lunch the next day. Is it just me, or does everything taste better the next day?! This helps me stay healthy on the go, but also ensures i get all the goodness I need to nourish my body after a long day.

The base of this dish is beluga lentils, which are really delicious infused with the tamari-lemon vinaigrette. They’re a wonderful source of plant protein, with lots of essential amino acids vital for a healthy body. I always try and include a protein source in my meals whether it comes from a legume, bean, a dressing with nut/seed butter, or high protein grains such as quinoa. Lentils are a great option, and one I definitely include in my diet on a regular basis.

Mixed into the lentils i love to add strips of roasted aubergine, zucchini ribbons and some caramelised sweet potato! It’s all full of antioxidants and tons of health enhancing vitamins and minerals!

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The Ingredients

1 cup dried beluga lentils

1 aubergine

2 courgettes/zuchinni

1 large sweet potato

a dozen mushrooms – (optional)

1/2 teaspoon grated ginger

Juice 1 lemon

1 tablespoon tamari

1 tablespoon olive oil

Method

Preheat the oven to 190 degrees Celcius.

Start by rinsing the lentils through a strainer. Add to a saucepan with 1/2 teaspoon of grated ginger and fill it with two cups of water. Bring to the boil, and simmer for around 25 minutes until tender and cooked. If yours aren’t quite ready feel free to add a little more water.

Meanwhile cut the aubergine into thin strips and your sweet potato into bite sized cubes, drizzle with olive oil, and cook for 25 minutes at 190 degrees celcius. Cut the mushrooms into thin slivers and add them to the tray after 15 minutes, so they finish cooking at the same time.

While it’s all cooking peel the courgette into thin strips and add to the lentils to cook. Once everything is done, mix it all in the sauce pan. Pour into a bowl, and drizzle the lemon juice, tamari and olive oil over the mixture. Season to taste and serve!

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