LENTIL, SPINACH AND ROAST VEG BOWL

This Lentil, Spinach and Roast Veg Bowl is so comforting and perfect on its own for a mid week supper or jazzed up with garnishes for a special dinner.  It keeps well and can also be served cold.

INGREDIENTS

• ½ leek
• Rapeseed oil
• Pinch of salt
• 250g green lentil
• ½ small swede
• ½ tsp cumin
• ½ tsp caraway seeds
• ¼ tsp chilli flakes
• 3 tbsp rapeseed oil
• 10-12 mini onions
• 700ml water
• Stock cube
• ¼ cauliflower
• 6 cloves garlic (unpeeled)
• 10 cherry tomatoes
• ½ jar artichokes
• 300 g spinach

GARNISHES

• Chopped cherry tomatoes
• fresh parsley
• Homemade Tzatiki

METHOD

1. Chop the leek and sauté in the oil and salt until soft
2. Meanwhile chop the swede into small pieces, add the spices and oil and roast in the oven at 180
3. When the leek has softened add the water,  lentils and stock cube
4. Bring to the boil and simmer while peeling the onions then add to the pan
5. After 15 minutes add the cauli, garlic and tomatoes to the roasting dish and roast for a further 30 minutes
6. Finally add the artichoke to the roast veg and cook for a further 10 minutes
7. Add the spinach to the pan of lentils and cook for 5 minutes until wilted
8. Remove the roast veg from the oven and allow to cool
9. Remove the skin of the garlic and roughly chop and add to the pan of lentils along with the rest of the veg
10. Warm through and serve