For this one we have Kate to thank. She cooked this and then brought leftovers to us in the kitchen to try. We loved it. I know that some people recoil at the idea of lentils. But may I offer a small argument in their defense?
Lentils will soak up the flavour of whatever they’re cooked with or in. In the case of this veggie dish, we cook them for you in our housemade veggie stock, which is quite the best vegetable stock you’ll ever eat. Even if we do say so ourselves. They’re also packed with quality protein, so they fill you up and provide excellent energy. And, well, look, some days we just need to give the poor cows and chickens a break.
The weather is warming up, and so we need some salad in our lives. It is one of those meal salads that is satisfying all on its own, or team it with some grilled fish or chicken and have leftovers for lunch the next day.
Spiced and roasted veg, tossed with almonds & coriander. The salad will come with housemade yoghurt dressing, packaged separately for pouring over right before you eat it.
Vegetarian. Gluten free. Dressing (separately packaged) contains dairy. Suitable for a low sodium version. Contains nuts.
Ingredients: Lentils, carrot, pumpkin, vegetable stock (housemade), olive oil, almonds, fresh coriander, garlic, cumin, ground coriander, paprika. Dressing: Yoghurt, garlic, mint, salt, pepper.
Low sodium version does not contain any stock or salt.
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