Lemony Roasted Root Vegetables, Lentils and Gremolata.

A plate of citrus roasted root vegetables lying on a bed of baby spinach leaves is pictured. Behind it can be seen half a lemon, a small green jug of flat leaved parsley, a glass dish of gremolata and a green vintage pouring jug of cooked green lentils.

Lemony Roasted Root Vegetables, Lentils and Gremolata.

A simple late-winter dish of citrus-roasted root vegetables served with lentils and topped with fresh gremolata. Hearty, seasonal and lifted with lemon for a bright, satisfying meal.

Course Dinner, Main Course

Cuisine Mediterranean

Diet Vegan

Keyword citrus roasted root vegetables, roasted root vegetables with lentils

Prep Time 10

Cook Time 45

Servings as a main

Calories 691kcal

Ingredients

For the Roasted Vegetables

600 g mixed root vegetables such as potatoes, parsnips, carrots
100 g red onion
2 tbsp olive oil
1 large lemon
pinch salt to taste
1 sprig lemon thyme

For the Lentils

150 g French green lentils or Puy lentils rinsed
1 banana shallot
2 cloves garlic
1/2 lemon
salt and pepper to taste

For the Gremolata

bunch flat leaved parsley
1 clove garlic or more to taste
2 tbsp lemon zest

To Serve (Optional)

50 g fresh baby spinach leaves washed
extra lemon zest, salt and pepper to taste.

UK Measurements - US Measurements

Instructions

For the Gremolata

You can make this while everything else is cooking.
Wash and dry the parsley then chop it fairly finely.
Crush the garlic and add to the parsley along with 2 tsp freshly grated lemon zest.

The Roasted Roots

Preheat oven to 220C/ 200 fan/390F
Wash and peel the veg (leave skin on if you prefer), chop into bite-sized pieces.
Add to a large pan of cold water. Bring to a boil then simmer for 5 minutes. Drain thoroughly.
Peel the red onion leaving the root attached. Slice into chunks each with a piece of root attached.
Tumble the parboiled veg onto a baking tray with the olive oil, a pinch of salt and the juice of a large lemon.
Roast in the preheated oven for 10 minutes before adding the onion slices. Roast for a further 25-30 minutes, turning halfway through, until the vegetables are tender and browned.

For the Lentils

Rinse the lentils throughly in cold water and drain. Add to a pan of cold water, bring to the boil then reduce the heat and simmer for about 20 minutes until soft but with some bite. You don't want mushy lentils here. Drain.
While the lentils are cooking. Peel and chop the shallot. Peel and crush the garlic. Gently fry in the oil until soft and translucent.
Stir the warm, drained lentils into the shallot mixture. Add the juice of half a lemon and salt and pepper to taste. Stir to combine.

To Serve

Tumble the spinach leaves (if wanted) onto individual plates. Top with lentil mixture. Pile on the root veg and top with chopped lemon thyme plus extra olive oil, lemon zest, salt and pepper to taste. Serve the gremolata in a separate bowl for people to help themselves.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition