Roast Beetroot and Carrot Lentils with Black Cabbage



SERVES 4PREP COOK

Roasted vegetables

4

medium beetroot, sliced to 1 cm thick

6

medium carrot, sliced to 1 cm thick

1clove

garlic, finely chopped

lemon, zested and juiced

1tablespoon

cumin seeds

4tablespoons

olive oil

  1. Pre-heat oven to 250˚C. On an oven tray, coat medium beetroot and medium carrot with olive oil, salt, cumin seeds, and garlic, and bake until vegetables start to crisp. Remove from oven.

Lentils

200g

green lentils

50ml

vegetable stock

lemon, juiced

  1. In a pan, bring vegetable stock and green lentils and bring to a boil. Turn down the heat and simmer until green lentils are cooked with a little bite (20 mins). Drain lentils.

Cabbage

200g

dark green cabbage, roughly sliced

  1. Boil dark green cabbage until tender (~5 mins).