I’ve made roasted chickpeas many times….and today I decided to experiment with roasted lentils! Success! Such a great crispy salad topper!
Ingredients:
2 large handfuls baby spinach
Feta, to serve
Sprinkle of hemp hearts
For the roasted veggies:
2 sweet potatoes (I used purple ones!), scrubbed clean and cut into wedges
1 head cauliflower (I used an orange one!), cut into bite-sized florets
Drizzle of olive oil
1 tsp ground coriander
1 tsp ground cardamom
Pinch of red chilli flakes (optional)
Lots of black pepper, salt to taste
For the lentils:
1-19oz can lentils, drained, rinsed and patted dry with paper towel
Drizzle of olive oil
Pinch of red chilli flakes (optional)
Black pepper and salt, to taste
For the yogurt pesto:
1 bunch parsley
1-40g container mint
1 clove garlic
1/2 cup plain Greek yogurt
1 tbsp apple cider vinegar
Tiny drizzle honey (about 1/2 tsp)
Black pepper, salt to taste
1/4 cup olive oil
Directions:
Preheat oven to 400F. Place potatoes and cauliflower on a lined baking sheet (or two if needed), drizzle with olive oil and sprinkle with spices. Toss to coat evenly. Bake for 30-40 minutes, tossing halfway through, until cooked and beginning to brown/ crisp at edges. Remove and set aside.
Place lentils on a lined baking sheet, drizzle with olive oil and spices. If your oven is large enough, throw the lentils in at the same time as the veggies! Bake for 20 minutes, stirring halfway through, until browned and beginning to crisp. They will continue to crisp as they cool.
To make the pesto, place all ingredients (except olive oil) into a food processor and buzz it up until well mixed. Open the top and slowly pour in the olive oil to emulsify. Add a bit more/ less olive oil until the pesto is the consistency that you like.
Serve it up! Place a handful of spinach onto a plate, top with potatoes and cauliflower. Sprinkle over some crispy lentils, feta, hemp hearts, and a few dollops of pesto!
