Lentils and Beans with Cumin Roast Veges
This is the kind of thing we regularly whip up for lunch or dinner at home – delicious and satisfying!
Serves 2
ingredients
1 eggplant
2 tablespoons olive oil
1 teaspoon cumin seeds
1 red onion, cut into wedges
1 red capsicum, sliced
1 teaspoon sea salt
½ teaspoon chilli flakes
1 small head broccoli, chopped into florets
400gram tin cannellini beans, drained
400gram tin lentils, drained
Garlicky Yoghurt
½ cup Greek natural yoghurt
1 tablespoon mayonnaise
finely grated zest of a lemon
1 clove garlic, crushed
To serve
¼ cup dukkah (use store-bought or see recipe on page xxx)
Method
Pre-heat the oven 190˚C.
Cut the eggplant in half lengthways, then into 2cm cubes. Put the oil in a roasting dish, add the eggplant, onion, capsicum, sea salt and chilli flakes and stir to coat with the oil. Cook for 15 minutes then add the broccoli and cook a further 10 minutes, or until the eggplant is cooked through. Add the beans and lentils and cook a further 5 minutes to heat. Serve with garlicky yoghurt and dukkah.
For the Garlicky Yoghurt, whisk all the ingredients together and store, covered in the fridge for up to 3 days.
Where’s the meat?
Pan-fry lamb or beef tenderloins, slice and pop on top before serving or stir through a drained tin of tuna.
Work it your way
Swap out the broccoli for cauliflower florets and add 1 chopped kumara with the cauliflower.
Stir through 200 grams cooked pasta and top with crumbled feta to extend the meal.
Serve cold as a salad, with spinach leaves, crumbled feta and chopped black olives. Add a little water to the sauce to use as a dressing.
Add chopped tomatoes and grated tasty cheese, and serve in warm wraps with garlicky sauce. (Add cooked meat of your choice here too)
