This recipe uses LEFTOVER root vegetables so if you haven’t got any you’ll need to allow more time to roast them. I used sweet potato (skin on) swede and carrot, roasted at 200 degrees for 20 mins then added mushrooms, courgette, pre-cooked beetroot (without vinegar) and red peppers, and roasted for a further 15 mins.
I added a tin of tomatoes to the lentils so it would make leftovers.
I pan-fried cavolo nero kale and played up lentils first, then kale, then the roasted veg and added a drizzle of tahini mixed with lemon juice.
