Roasted Veg with Lentils
Ok folks, day 1 of my veggie recipes.
A lot of vegetarian clients I work with are not eating enough protein. So I'm doing a veggie meal challenge this week. I'm trying to make sure that I include plenty of vegetarian protein sources to ensure my body gets the right amino acids to maintain, build and repair my body.
I've started out on "known territory" by making a dish with roasted med vegetables, but serving with lentils and topped with a handful of cashew nuts and mixed toasted seeds to add a bit of texture and crunch. (Looking at the pic again, I rather swamped everything with nuts), but it tasted great and, as an omnivore I didn't feel I was missing anything eating this and wasn't ravenous hungry after.
Start by roasting 1 small aubergine, 1 large courgette, 1 red, 1 yellow pepper, 1 red onion, 1 leek, a couple of sliced cloves of garlic, a tsp of dried chilli flakes and 1 tbs mixed herbs in a few slugs of olive oil in a hot 200C oven for about 45 minutes. Half way through cooking give the veg a good stir, you'll find some bits are beginning to char and others are barely cooked. After 45 minutes the veg should be cooked through, but give them another 10 - 15 minutes if they're not cooked.
Whilst the veg is cooking cook puy lentils according to packet instructions. There is enough veg for 4 meals, so cook enough lentils to feed yourself and your team. You could buy pre cooked if you prefer, but cooking lentils is hardly a chore!
Once the lentils are cooked drain them and return to the pan.
By this time the veg will be cooked. If you're cooking for 1 portion, stir in about 1/4 of the cooked veg to the lentils, add 4 sun dried tomatoes (cut into pieces) and a good squirt of tomato puree (about 1 tbs) and 1 tsp balsamic vinegar and salt and pepper to taste. Stir everything together to heat through before adding in a handful of fresh basil leaves.
Lightly toast a handful of cashew nuts in a small plan for a few seconds (keep them moving or they will burn) and then a handful of mixed seeds.
Plate up the lentil mixture and then sprinkle on (artfully ... or not!) the nuts and seeds and tuck in.
This dish is full of great nutrients and the lentils, nuts and seeds will give a great protein kick.
This was delicious and can be adapted depending on what veg you prefer. Cooking vegetable based meals makes you think harder about what to eat and what you're eating.
If you're looking to tune up your diet for your training I am starting Eat Right for Running coaching workshops. Message me HERE if you want to get a grip with you diet for summer!