Massel Stock and Gravy.
Lentils with roasted vegetables

Recipes: Lentils with Roasted Vegetables

Lentils transform from a simple one note lentil into something with an amazing flavour profile when cooked in Massel stock. It does the same thing to any vegetable you choose to roast. This makes a hearty satisfying dish for lunch or dinner, but make extra because the cold leftovers even taste great. Use whatever vegetables that are in season. Keeping the vegetables cut in big chucks adds to texture. Serve with yogurt/vegan yogurt to add a mellow creamy tang that compliments the earthy notes in the dish, if you would like. There are no exact measurements with this dish because you can make one serving to 10. You can add as many vegetables to the lentils as you desire. Make this dish your own.

The Recipe

Ingredients

  • Seasonal vegetables
  • Olive oil

  • Massel stock powder or concentrate

  • Green Lentils
  • 
Dill
  • 
Ground black pepper and Massel Stock Powder to taste
  • Optional: Yoghurt/Vegan Yoghurt and mint to serve

Method

1.) Toss vegetables of your choice (Here we used butternut squash, onion, mushrooms) in olive oil and Massel vegetable stock powder or concentrate. Make sure that vegetables are cut uniformly in size to ensure they cook evenly. Place on baking sheet in a single layer.
2.) In a preheat oven of 200c bake until tender and slightly brown on the outside, about 25-35 minutes.
3.) While your vegetables are roasting, cook your lentils. One cup of lentils with 2 cups of Massel stock in the ratio that you need to remember put in a pot to boil, just adjust to amount you want to cook. Lentils last up to a week in the fridge. When the lentils are tender and not chewy, take them off the heat and drain if there is any liquid left.
4.) When vegetables and lentils are cooked, combine in a large bowl and toss with olive oil, dill and pepper. If you have desire to add a touch more salt try adding Massel stock powder instead.
5.) Serve warm or at room temperature with yoghurt and mint, if you desire.


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