Roasted Vegetables with Lentils and Walnuts
Nutrition per serving
| Calories | 444 kcal |
| Protein | 18.1 g |
| Carbs | 58.8 g |
| Fats | 17.6 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 6.4 g |
| Polyunsaturated Fat | 8.1 g |
| Sugars | 12.1 g |
| Fiber | 17.4 g |
| Sodium | 44 mg |
Ingredients
| Sweet Potato | |
| Yellow Bell Pepper (capsicum) | |
| Green Bell Pepper (capsicum) | |
| Red Chilli Pepper | |
| Red Onion | |
| Walnuts | |
| Red Wine Vinegar | |
| Olive Oil | |
| Canned Lentils |
Preparations
1. Heat the oven to 200 C (350F)
1. Heat the oven to 200 C (350F)
2. Wash the sweet potato skin and chop into 2 cm squares.
3. Remove the core/chop the pepper into 2 cm squares.
4. Peel/chop the onion into 2cm squares.
5. Finely chop a quarter of a chili.
6. Drain/rinse the lentils in a sieve.
Cooking Instructions
1. Place the vegetables, chili into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix to coat and evenly layer onto a baking tray. Cook near the top of the oven for 15-20 minutes until tender.
1. Place the vegetables, chili into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix to coat and evenly layer onto a baking tray. Cook near the top of the oven for 15-20 minutes until tender.
2. Place the walnuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds until tender.
3. Scatter the lentils over the vegetables and cook in the oven for a few minutes. Remove from the oven and drizzle over the red wine vinegar.
4. Sprinkle over the walnuts and gently stir to combine.