Spicy lentils with roasted vegetables and hummus
As I’ve mentioned before, I’m on a bit of a health kick at the moment and am thoroughly enjoying whipping up delicious food that is super tasty and also nutritionally amazing. This next recipe doesn’t take long to cook start to finish, and I have listed the instructions in order of cooking, so you can have this meal on the plate in under 1 hour start to finish (once you put your veggies on to roast the rest of the meal is super fast). Make sure you make plenty because it’s great for lunch the following day.
Spicy Tomato Lentils with vegetables and hummus
Lentils: 1 tin brown lentils, 1 tin crushed or diced tomatoes, 1 medium brown onion – finely diced, 3 cloves garlic – crushed, Extra Virgin Olive Oil (EVOO), 1/2 tsp paprika (sweet or smokey depending on your taste), 1/4 tsp dried chilli (you could add fresh, 1 small birds-eye chili minus the seeds), 1 stock cube (vegetable), Salt and pepper, Fresh herbs ( I used parsley and basil)
Vegetables for roasting – I used cauliflower and carrot (you could use beetroot, eggplant, capsicum, zucchini, potatoes, pumpkin, broccoli – any vegetable that is delicious roasted), 1/2 tsp paprika (sweet or smokey depending on taste), 1 tbsp EVOO, salt and pepper.
Washed baby spinach leaves and hummus (recipe on another post) to serve.
1. Cut up vegetables for roasting into bite-sized pieces. Put into a baking dish along with the EVOO, paprika, slat and pepper and toss to coat. Roast for approximately 40 – 50 minutes @ 180°C.
2. Add 1 tbsp of EVOO to a saucepan, add diced onion and cook until soft. Add crushed garlic, paprika and chili and cook until spices are aromatic. Add drained tin of lentils to pan and stir to coat in spiced onion mix. Add the tin of tomatoes and the crushed stock cube to the pot. Simmer lentils for approximately 8-10 minutes and then turn off heat. Add chopped herbs to pot right before serving (this ensures that your herbs don’t go limp and overcook).
3. When vegetables are suitably roasted it’s time to assemble. Cover your serving dish with a layer of baby spinach. Top with a huge scoop of tomato lentils and then stack on a heap of roasted veg. Finish the dish with a big dollop of hummus on top.