LENTILS

SPICED LENTILS WITH ROASTED VEGETABLES

The panic when culinary creativity grinds to a halt! The answer? Look no further than a medley of like-minded veggies tumbled together and roasted to unbelievable sweetness and colours. While they are roasting, whip up some toothsome spice-spiked lentils. Dinner’s ready.

PREPARATION TIME: 20 minutes | COOKING TIME: 30 minutes | SERVES: 6

1 cup (200 g/7 oz) green lentils

3 medium beetroot (beets)

12 small bunched carrots

3 small parsnips, peeled

5 medium onions

300 g (10½ oz) peeled butternut pumpkin (squash), cut into chunks

sea salt flakes and freshly ground pepper

100 ml (3½ fl oz) olive oil

6 stems cavolo nero (optional)

1 teaspoon crushed garlic

2 shortcut rindless bacon rashers, finely chopped

½ cup (80 g/2¾ oz) chopped raw almonds

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

1 teaspoon dried oregano

1 cup (250 ml/9 fl oz) chicken stock

Soak the lentils in a bowl of water for 20 minutes (this halves the cooking time). Preheat the oven to 220°C/425°F (fan 200°C/400°F).

Bring a pot of water to the boil and blanch the beetroot for 15 minutes, then drain and cool. Peel away the skins and cut the beetroot into thick wedges. Scrape the carrots and trim the green tops. Cut the parsnips into four pieces lengthways and quarter four of the onions.

Place all the vegetables in a roasting pan and sprinkle with salt and pepper. Pour over 3 tablespoons of the oil and toss to coat. Roast the vegetables for about 30 minutes, or until browned and crisp. In the last 5 minutes of roasting, place the cavolo nero leaves, if using, on top of the vegetables to crisp.

While the vegetables are roasting, simmer the lentils in a pot of salted water for 5 minutes, (they should still be firm), then drain and cool. Do not rinse.

Put the remaining oil in a sturdy pan over medium heat. Dice the remaining onion and add with the garlic and bacon, and gently cook for about 10 minutes, until the onion softens. Add the almonds, lentils, cumin, cayenne and oregano. Toss and cook gently for 5 minutes, then add the stock. Bring to the boil and simmer for about 5 minutes, uncovered, or until the liquid has evaporated. Add salt and pepper to taste.

To serve, pile the lentils in the middle of a large platter and surround with roasted vegetables and the cavolo nero.

TIP Sweet potato, turnip, fennel or swede can be added to the mix of roast vegetables.