Rice and Lentils with Tahini Roasted Root Veg
Servings
6
Prep Time
40
Cook Time
75
About This Recipe
Rice and lentils with tahini roasted root vegetables; perfect for a healthy dinner on chilly nights.
Have a try of this adapted recipe by Annie Rigg’s, found on Plant Based News.
Ingredients
2 onions, thinly sliced
4–5 tbsp olive oil
100 g Puy lentils
5 medium parsnips, peeled and quartered
5 carrots, peeled and quartered lengthways
5 medium beetroots, trimmed and quartered
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp garlic granules
2 garlic cloves, crushed
300 g brown basmati rice, rinsed
200 g cooked chickpeas, drained and rinsed
500 ml vegetable stock
1 cinnamon stick
2 tbsp tahini
2 tbsp maple syrup
Seeds of ½ pomegranate
Leaves from a small bunch of coriander
Salt and freshly ground black pepper
Instructions
Cook the rice by adding onions and 2 tbsp olive oil to a heavy pan; cook for about 30 minutes until soft and caramelized.
Preheat the oven to 180°C fan/200°C/gas mark 6 and line baking trays with paper.
Rinse lentils and cook in boiling water for about 20 minutes until tender; drain and set aside.
Combine root vegetables in a bowl and mix with crushed spices, garlic granules, olive oil, salt and pepper.
Pop the vegetables on baking trays and roast for about 45 minutes, turning halfway through.
Add crushed garlic to the onions and cook for 1 more minute; then add rice, lentils, chickpeas, vegetable stock and cinnamon stick.
Bring to a boil, cover and reduce the heat. Cook for 30 minutes until rice is tender.
Mix tahini and maple syrup, drizzle over roasted vegetables, and return to the oven for 5 minutes.
Serve rice on a platter topped with roasted veggies & pomegranate seeds.