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Roast cauliflower & lentils

Last Updated: 17 January 2019

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Roast cauliflower & lentils

This fibre packed dish will keep your digestive system healthy whilst keeping your stomach full!

Ingredients:

1 whole cauliflower head

1 tablespoon olive oil

1/4 teaspoon salt

Freshly ground pepper

1 tablespoon chopped parsley for garnish

For the lentils:

1 can green lentils in water (400g)

1 tablespoon olive oil

½ small red onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon paprika

2 tablespoons soy sauce

1 teaspoon apple cider or white wine vinegar

1 teaspoon honey

 

Method:

1. Preheat oven to 200˚C. Line a large baking tray with baking paper.

2. Chop cauliflower into large pieces. Combine olive oil, salt, and freshly ground pepper in a large bowl and toss the florets in the mixture. Bake in oven for around 30 minutes until brown and crispy.

3. For the lentils, heat the oil in a pan and add the garlic and onion. Cook for a few minutes until soft. Then add the paprika, 1 tbsp soy sauce and lentils, stirring well. Heat gently for around five minutes. Then stir in the remaining soy sauce, vinegar and honey.

4. Serve half of the cauliflower on top of the lentils with a sprinkle of parsley.

 

Serves 2-4

Categories:
Recipes
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