Roast Vegetable and Lentil Salad

Ingredients
1 cup green lentils, rinsed
2 cups water
1 sweet potato, washed well and roughly sliced
1 zucchini, sliced
1 red capsicum, roughly diced
1 eggplant, roughly diced
2 tblsp Extra Virgin Olive Oil (EVOO)
1 tbslp chopped oregano (dried or fresh)
1 tbslp balsamic vinegar
Juice ½ lemon

Method
Preheat the oven to 180 C;
Rinse the lentils and bring the water to the boil in a saucepan;
Chop all vegetables and set aside;
Cook lentils for approximately 20 minutes or until lentils are cooked (green lentils tend to hold their shape once cooked, but you don’t want the lentils to become mushy, so remove from heat once cooked);
While the lentils are cooking, place vegetables on a lined baking tray and mix through 1 tblsp EVOO and oregano (dried or fresh is fine);
Place in oven and cook for roughly 20 minutes or until just cooked, remove from oven after ten minutes to mix vegetables around (again, you don’t want your vegetables to lose their shape and become mushy, so remove from oven once ready);
Place cooked lentils and vegetables into a storage container or dish to serve;
Dress the salad with extra EVOO, balsamic vinegar and lemon juice;
Serves best when cooked the day before as flavours enhance overnight;
Enjoy! And don’t forget to #organictransformations so I can see your wonderful, nourishing re-creations!

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