Roast Veg and Lentils
Roast Veg and Lentils

Ingredients

Method

  • 200g green lentils
  • 4 beetroot, quartered
  • 1⁄2 pumpkin or squash, cubed
  • 2 zucchini, sliced
  • Cumin seeds, lightly crushed
  • Coriander seeds, lightly crushed
  • 200g blue cheese
  • Olive oil
  • Bunch of mint leaves
  • Salt and pepper
  • Pop the lentils in a pan, and cover with 5cm of water, Cook over a medium heat - you don’t want to boil them - for about 20 minutes until creamy. Meanwhile, preheat the oven to 200C, toss the beetroot and pumpkin in olive oil and the spices, along with plenty of salt and pepper, and roast for 45 minutes.
  • When there is about 5 minutes to go on the oven timer, add the zucchini, and roast for another 10 minutes. To serve, layer the lentils and vegetables on a serving platter, and scatter the blue cheese over the top with some mint leaves and some of the roasted spice seeds.
30 mins
4 serving
This recipe pairs perfectly with the A Grower's Touch Cabernet Sauvignon 2019 from Riverina, Australia.

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