Green lentils are a versatile legume and can be used like rice, couscous or quinoa. They have a slightly nutty, earthy flavour, but also take on the flavours they are cooked with. Use in soups as a thickening ingredient or in casseroles to soak up the juices. Lentils are a great source of protein and fabulous for heart and digestive health.
- 1 cup dried green lentils
- 1 can baby beets, drained, halved or quartered
- 1 red onion, sliced into wedges
- 1 red capsicum, sliced
- ½ yellow capsicum, sliced
- 10 cherry tomatoes
- 2 tbsp olive oil
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 tbsp liquid honey
- 1 tsp finely chopped ginger
- ½ tsp each curry powder, cumin, celery salt
- 75g feta, crumbled
- 2 tbsp pumpkin seeds
- 2 tbsp fresh chopped herbs
- Rinse lentils, then stir into a large saucepan of 4 cups boiling water. Cover and simmer gently for 20-25 minutes until just tender. Drain off excess moisture.
- Meanwhile, preheat oven to 180ºC. Toss the beets, red onion, capsicum and cherry tomatoes in the oil and roast for 15-20 minutes until tender and just coloured.
- Combine lemon juice, oil, honey, ginger and spices in a screwtop jar and shake well.
- To serve, layer the warm lentils with the roasted vegetables. Crumble over the feta, sprinkle with pumpkin seeds and fresh herbs. Drizzle over dressing before serving.