The Lentil Recipe I’ve Been Keeping to Myself

Chop squash, carrots, parsnips, and beetroot into even-sized 2 cm chunks.

Toss chopped vegetables into a bowl.

Sprinkle over cayenne and salt.

Drizzle olive oil over the vegetables and mix well.

Spread vegetables on a baking tray and roast at 180° C for around 30 minutes until tender and starting to caramelize.

Toast walnuts in the oven for 5 to 10 minutes on a tray.

In a small bowl, mix lemon juice, dijon mustard, olive oil, and pomegranate molasses to create the dressing.

Once the vegetables are ready, toss them in a bowl with drained lentils and toasted walnuts.

Plate up half the mixture and top with watercress, pomegranate seeds, and drizzle with dressing.

Equipment Needed

Spice Level:

Dietary