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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

  • FOR THE VEGETABLES:
  • 2-3 raw beetroots
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, smashed (keep skin on)
  • 2 tbsp. Lucy Bee Coconut Oil
  • 1 red onion, peeled and quartered
  • 1 white onion, peeled and quartered
  • 1 red pepper, deseeded and chopped
  • 2 handfuls kale
  • Note: you can roast any vegetables that you have at home.
  • To taste, Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • FOR THE LENTILS:
  • ½ tbsp. Lucy Bee Coconut Oil
  • 1 garlic cloves, crushed and minced
  • ½ tsp. coriander, ground
  • ½ tsp. cumin, ground
  • ½ tsp. Lucy Bee Chai Blend
  • 2 tins of lentils, drained and rinsed
  • A pinch of chilli flakes
  • ½ lemon, juice
  • To taste, Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground

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

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