Balsamic roasted vegetables with green lentils

    1 hour

    This joyous recipe, came to me whilst listening to Beethoven’s ‘Symphony Number 9′ and in a rapture of divine Immaculate Conception, the dish came into being.


    Cheshire, England, UK
    3 people made this

    Serves: 4 

    • 1 onion, finely diced
    • 1 stick celery, finely diced
    • 1 carrot, finely diced
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 1 tablespoon olive oil
    • 1 tin tomatoes
    • 1 tablespoon tomato puree
    • 250g green lentils, washed
    • 1 pint good beef or chicken stock
    • salt and pepper to taste
    • For the roasted veg
    • 4 tomatoes
    • 2 red peppers
    • 3 garlic cloves
    • a couple of good glugs balsamic vinegar
    • 1 teaspoon fennel seed
    • a dash salt, pepper and sugar
    • a splash olive oil

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Fry the onion, celery and carrot with the cumin and coriander in the olive oil until lightly browned. Add the tin of tomatoes and the tomato puree. Add the lentils. Add the stock, cover and simmer for about 45 minutes. Season with salt and pepper.
    2. For the roasted veg: Preheat the oven to 200 C / Gas 6.
    3. Quarter the tomatoes. Cut the peppers into thick strips. Finely chop the garlic and place all the said ingredients into a bowl. Add the balsamic vinegar, fennel seed, salt, pepper and sugar, then drizzle the olive oil. Coat well, place onto a baking tray.
    4. Roast in the preheated oven until softened and slightly charred.
    5. Once the lentils are cooked right through, place into a serving bowl and spread the roasted veg on.

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    Reviews in English (1)


    This dish was delicious. It was quick and simple to prepare and I will add it to my favourites.  -  03 Jun 2013