Lunch

Vegetable and lentil salad

This quick and easy family meal is bursting with deliciously tender vegetables and hearty lentils, making it the perfect choice for a midweek dinner.

Serves 4

Prep

10M

Cook

15M

Total

25M

Women's Weekly Food

Ingredients

500 gram carrots, quartered lengthwise

2 zucchini, sliced

100 gram button mushrooms, halved

1 tablespoon vegetable or olive oil

2 tablespoon honey

2 tablespoon moroccan seasoning

2 400g cans brown lentils, rinsed

100 gram snow pea sprouts

1 lemon, zest finely grated, juiced

1/3 cup no-fat greek-style yoghurt

Method

1.Preheat oven to 220C/ 200C fan-forced. Line a large oven tray with baking paper. Combine carrot, zucchini and mushroom on prepared tray.

2.Drizzle with oil and honey, then sprinkle with seasoning. Roast, stirring occasionally, for 15 minutes or until golden and tender.

3.Combine lentils, roasted carrot mixture, snow pea sprouts, zest and juice in a bowl. Top with yoghurt.

Women's Weekly Food