Ingredients
The following ingredients have 4 Servings
- 4 kipfler potatoes, halved lengthwise
- 2 red onions, unpeeled, quartered
- 8 baby carrots, peeled
- 500g cauliflower, cut into florets
- 4 garlic cloves, unpeeled
- 8 sprigs thyme
- 4 tbsp olive oil
- 400g canned lentils, drained
- 2 tbsp lemon juice or vinegar
- 1 tbsp honey
- 1 tsp ground cumin
- Sea salt and pepper
- 100g baby spinach leaves
- Half a lemon, finely sliced
Instruction
- <p>Heat oven to 200C. Toss potatoes, onions, carrots, cauliflower, garlic cloves and half the thyme in two tablespoons of olive oil and arrange in a roasting pan. Bake for 35-40 minutes until tender.</p> <p>Heat lentils in a pan with half a cup of water until boiling, then drain and toss in remaining olive oil, lemon juice, honey and cumin, and season with sea salt and pepper.</p> <p>Arrange potatoes on each dinner plate, scatter with spinach leaves and top with baby carrots and cauliflower. Peel the ''petals'' away from the onions and scatter over each plate.</p> <p>Spoon the lentils on and around the vegetables and serve with lemon slices and remaining thyme sprigs.</p> <p> </p> <p> </p>
