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Roasted vegetables with lentils

I love this dish because it's so easy to make, it can be eaten warm or cold and it can be served as a vegan main course or as a side dish (for example with sausages or grilled pork). These roasted vegetables with lentils meal is really healthy and very filling too!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup puy or green lentils
  • 2 small courgette zucchini
  • 1 small aubergine eggplant
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 3 Tbsp olive oil
  • ½ tsp dried chilli flakes
  • 30 g hazelnuts
  • 1 lemon juice and zest
  • 3 Tbsp chopped parsley

Method
 

  1. Preheat the oven to 200°C.
  2. Rinse the lentils thoroughly then put them in a saucepan. Cover completely with cold water and cook until soft. It takes about 15-20 minutes.
  3. In the meantime, cut the vegetables into 5 cm pieces, arrange them a baking tray, drizzle with the the oil, then sprinkle with the chilli flakes. Roast for about 20-30 minutes, until soft and golden brown.
  4. Dry-fry the nuts. Let them cool then roughly chop.
  5. Grate the lemon rind, mix with the nuts and parsley.
  6. Drain the cooked lentils and mix them with the roasted vegetables. Season with salt & pepper, add the lemon juice.
  7. Just before serving, add the nut mixture and toss well.