Roasted Vegetables and Chai Spiced Lentils

Preparation Time: 15 minutes

Cooking Time: 55 minutes

Serves: 2-4

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

Method

  1. FOR THE VEGETABLES:
  2. Preheat the oven to 180C, 350F, gas mark 4.
  3. On a baking tray add the beetroot, carrots, and garlic, coat with 1 tbsp. Lucy Bee Coconut Oil, and season with ground Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns.
  4. Place in the oven and cook for 10 minutes, then add the onions, and place back in the oven for a further 45 minutes, or until the beetroot and carrots are cooked.
  5. In the last 15 minutes, on a separate tray add the red pepper, kale and 1tbsp. Lucy Bee Coconut Oil, and season with Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns.
  6. FOR THE LENTILS:
  7. Whilst the vegetables are roasting, add ½ tbsp. Lucy Bee Coconut Oil to a saucepan, on a medium heat.
  8. Add the crushed garlic and cook for a minute, then add the spices (coriander, cumin and Lucy Bee Chai Blend), and cook until it becomes fragrant (around 2-3 minutes).
  9. Add in the lentils, chilli flakes, and lemon juice, and season with Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns. Stir to mix it all together.
  10. Reduce the heat and cook for a further 7-10 minutes.
  11. To serve, place the vegetables on top of the lentils. This recipe works well with our Basic Tahini Dressing with Starseed Omega 3 Oil, or our Caramelised Onion Hummus

Enjoy! 

Lucy Bee is a lifestyle brand selling food, skincare and soap products all completely free from palm oil and with minimal use of plastic. Lucy Bee is concerned with Fair Trade, organic, ethical and sustainable living, recycling and empowering people to make informed choices and select quality, natural products for their food and their skin.


Leave a comment

Please note, comments must be approved before they are published