Roast Roots with Lentils and Cumin Yoghurt

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I've signed up to a weekly Organic Veg Box scheme recently. Of course with this being the end of October there are a lot of root vegetables about. I like roots, but I have to admit that I don't usually buy them all that often. I mean I try and eat seasonal food as much as possible, but in autumn I get excited by brassicas, such as savoy cabbage and Brussels sprout or by squashes, butternut being my favourite. Therefore having carrots delivered on a weekly basis, in addition to the occasional parsnip has meant trying out completely new recipes and it has been a bit of a challenge to not just let them sit in the fridge until limp.

I'm glad for the challenge though because it means that I discover brilliant new recipes, such as Any Veg Lentils with Cumin Yoghurt, or as I have called it Roast Roots with Lentils and Cumin Yoghurt, because I used up both the lingering carrots and parsnips. It would work equally well with red peppers, onions and roast beets I'm sure, or with roast cauliflower. Experiment and see what your favourite is. I was a little skeptical about the addition of lime zest and juice to the lentils, but it is really, really good!



The recipe is based on one that came from one of the Abel & Cole newsletters delivered with the box (this is not a sponsored post, they just deserve a mention). I served it with some grilled haloumi cheese and it made me and three friends happy eaters, so happy indeed that there wasn't a lentil left.

Roast Roots with Lentils and Cumin Yoghurt (serves 3-4)

olive oil
1 large onion, red or white, chopped finely
200g brown lentils, rinsed
400ml vegetable stock
6 carrots, peeled and halved lengthways
2 parsnips, peeled and quartered lengthways
salt and black pepper, to taste
1 small pot of natural yoghurt (150g)
1 heaped tsp of cumin seeds, toasted
a good pinch of chilli powder
1 lime, juice and zest of
a large handful of fresh coriander, chopped

Heat the oil in a large heavy bottomed pan (one that you have a lid for).

Add the onions, lower the heat and sautee for about five minutes or so, until beginning to soften, but not brown. Stir regularly.

Turn the heat up and add the lentils, cook for a minute or so.

Add the veg stock, bring to a boil and then reduce the heat.

Cover and simmer for about 30-40 minutes until the lentils have absorbed the stock. You should check regularly towards the end of the cooking time to avoid the lentils sticking and burning. Or like me you can add a little extra stock and drain it off once the lentils are tender.

As soon as the lentils go on you should toss your root veg in some oil, season with salt and pepper, spread out in one layer on a large baking tray and pop it in a preheated oven 220C/Gas 8.

Turn once after about 15-20 minutes and continue to roast for another 15-20 minutes until golden.

Whilst your lentils are simmering and your veg is roasting, mix the yoghurt in a small bowl with a splash of olive oil, cumin seeds and season with salt and pepper. Set aside.

Add the lime juice, zest and a pinch of chilli powder to the cooked lentils.

Season to taste with salt and pepper.

Toss in the roast roots and freshly chopped coriander.

Serve with the yoghurt dip.

Enjoy!