Puy lentils with rosemary roasted vegetables

Puy lentils with rosemary roasted vegetables recipe

Puy lentils and sweet potato is a match made in heaven and a combination that never fails to make me smile. And isn’t that the whole point of food? Nourishment and feel good factor!

The beauty of today’s recipe is that it really requires a minimum amount of effort but the result is a fantastic bowl of nourishing, comforting food.

As you may know, an easy way to ensure that you’re getting a wide variety of nutrients from your food is to incorporate vegetables (and fruits!) of as many different colours as you can.
Although I tend to eat a lot of raw vegetables as cooking can reduce the quantities of active vitamins and minerals food retains, I do believe that a lovely tray of mixed roasted vegetables is a great base for a truly healthy meal, especially now that the weather is getting colder.

 

Puy lentils with rosemary roasted vegetables recipe

This dish is also a great way to use up any leftover vegetables you may have in the fridge.
I used sweet potatoes, red peppers and savoy cabbage (am I the only one who’s in love with its texture?) but you can pretty much follow the very same recipe and use any vegetables and root vegetables you want: anything from carrots and parsnips to asparagus and courgettes will be absolutely delicious!

Puy lentils with rosemary roasted vegetables

Serves: 4

Minimum effort for a fantastic bowl of nourishing, comforting food.
Ingredients
  • 2 large red peppers, deseeded and cut into 2cm pieces
  • 600g sweet potatoes, cut into 2cm cubes
  • 1 tsb fresh rosemary, chopped
  • 4 tbsp good quality extra virgin olive oil
  • 6 savoy cabbage leaves, thinly sliced
  • Salt and pepper to taste
  • 500g cooked puy lentils (I used Merchant Gourmet’s)
  • 150ml hot vegetable stock
Instructions
  1. Heat the oven to 200C. Place the peppers, the sweet potatoes and the rosemary in a large roasting tin, then season with salt and black pepper, drizzle with the olive oil and toss well to coat.
  2. Roast for 20 minutes then add the cabbage. Stir well and roast for a further 15 minutes until the vegetables are starting to caramelise.
  3. Add the lentils and the stock to the roasting tin and mix well. Return to the oven for a further 15 minutes. Serve hot – this dish is delicious by itself but, if you like, it can also be served with a side of couscous for a more substantial meal.
Notes
Suitable for vegans

What food gives you that feel good factor? Do you have a special dish that always makes you smile? 

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