July 15, 2024
Scottish nutritionist, researcher and chef Sonnda Catto created this quick and easy, veg-packed dish for us using our olive green lentils. |
80g / 3 heaped tablespoons of lentils counts as one of the NHS recommended minimum of 5 portions of fruit and veg a day, with this dish alone contributing 4.4 portions in total.
This dish contains 23g fibre, more than most of us typically eat in an entire day. Adults are recommended to consume around 30g of fibre a day but the average UK intake is just 18g.
Plus it can be made year-round with whatever veggies are in peak season and at their flavourful best. Why not try roasted leeks, green beans, courgette & parsley, or wild sea beet, runner beans & chives? In autumn and winter use roots like celeriac, jerusalem artichokes or turnips with plenty fresh thyme and oregano
This recipe serves 1 so scale it up for however many people you're cooking for.
Serves 1
IngredientsFor the lentils
For the slow-roasted tomatoes
For the carrots
For the dressing
To serve
|
MethodFor the slow-roasted tomatoes
For the lentils
For the carrots
For the dressing
To serve
|
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