A MEAL YOU CAN MAKE

Roasted veg & lentil bowls

Colourful roots, lentils & tahini

About 54 minutes · 2 servings · Fan oven · roasting tray · mixing bowl

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 250g Carrots, 1 cm pieces
• 150g Red pepper, diced
• 300g Tinned lentils, drained
• 30g Tahini
• 1 whole Lemon, zest and juice
• 15ml Olive oil
• 30ml Water

Allergens: Contains sesame (tahini). Check packets. Check ingredient packets and any substitutions.

The method

1. Gather & prepare

   Wash and cut 250g carrots (1 cm pieces) and 150g red pepper (diced). Drain 300g tinned lentils. Mix 30g tahini, 1 whole lemon (zest and juice) and 30ml water in a bowl for the dressing.

2. Set the oven

   Set the oven to 200°C fan. Allow space around each tray.

3. Preheat the oven

   Wait for the oven to reach 200°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.

4. Prepare the tray & load

   Toss 250g carrots (1 cm pieces) and 150g red pepper (diced) with 15ml olive oil, then spread in one layer on the tray. Add 300g tinned lentils (drained), cover with foil and load the oven.

5. Roast

   Roast at 200°C fan. Stay nearby and check at the end of the estimate.

   Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.

6. Check, finish & portion

   Check the carrots are tender and food is steaming hot. Divide between bowls and spoon over the prepared dressing. Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.

   Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.

7. Clear & clean equipment

   Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Open this recipe in your kitchen · Recipe questions?