Brown Rice and Lentil Salad With Roast Vegetables (Serves 5-6)
1 cup of brown rice cooked according to packet instructions
400 grams of cooked lentils, washed and drained
1 brown onion, cut into bite size pieces
1/2 large red capsicum, cut into bite size pieces
1/4 butternut pumpkin, skin removed and cut into bite size pieces
1/2 medium sweet potato, skin removed and cut into bite size pieces
4 cup mushrooms halved
A few dashes of pepper
A few dashes of onion powder
A few dashes of garlic powder
A few dashes of dried parsley
A dash of dried thyme
1 teaspoon of cold-pressed extra-virgin olive oil
2 cups of mixed baby spinach and kale
1 bunch of broccolini, stem removed
3 spring onion leaves, chopped
10 green beans, stringy parts and ends removed
2 tablespoons of chopped dill
4 tablespoons of lemon juice
1 clove of garlic, minced
Prepare rice. When rice is ready, add lentils to rice.
Place onion, capsicum, pumpkin, sweet potato, mushrooms, herbs, spices, and oil on baking tray, mix well, and transfer to oven for 30 minutes @ 200 C.
Prepare raw vegetables.
Mix dill, lemon juice, and garlic for salad dressing.
Combine everything together.
Thank you for this healthy, satisfying, and delicious food 🙏.
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