Lentils and Beans with Cumin Roast Veges

, from Issue #90. March, 2020
Lentils and Beans with Cumin Roast Veges
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


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)



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)