Lentils With Herbs and Grilled Veggies
2 cups cooked dark lentils
1 medium aubergine
2 medium carrot
2 medium tomatoes
1 large white sweet onion
2 garlic cloves, minced
2tbs olive oil
few springs of thyme
sea salt , pepper
loosely packed cup of mixed chopped herbs (dill, parsley, coriander, chives)
juice of 1 lemon
Hummus to serve
Preheat the oven to 180C.
Cut the aubergine, carrots and onions and tomatoes into cubes.
Put them into a large bowl, add minced garlic, thyme, sea salt, pepper and a spoon of olive oil.
Mix well and spread it on a baking sheet.
Bake it for 20-30 minutes until slightly browned on the edges and the carrots are soft.
In a large bowl mix the cooked lentils with grilled vegetables, add the herbs and the remaining olive oil.
Season to taste with salt and pepper add a squeeze of lemon if you like.
Serve it with Hummus or tahini and warm bread.
Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.
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