Easy Lentil Bowl

Ingredients

• 1 tin (400 g) green lentils, drained and rinsed
• 1 red pepper, sliced
• 1 courgette, cut into half-moons
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp ground cumin
• 100 g plain Greek yogurt
• Juice of half a lemon
• Handful of parsley, chopped
• Salt and black pepper

Method

1. 01Heat the oven to 220°C. Toss the vegetables with the olive oil, cumin, salt and pepper.
2. 02Roast for 20 minutes, turning once, until the edges char slightly.
3. 03Warm the lentils in a pan or microwave and season well.
4. 04Whisk the yogurt with the lemon juice and a splash of water to a pourable consistency.
5. 05Divide the lentils between bowls, top with vegetables, dressing and parsley.

Substitutions

• Chickpeas or black beans work in place of lentils.
• Use tahini thinned with lemon and water for a dairy-free dressing.
• Any firm vegetable roasts well here — use what needs eating.

Storage

Components keep separately in the fridge for three days. Dress just before serving.