Cook Well for Less

Spiced Lentils & Roasted Root Vegetables

Ready-cooked lentils, kale and warmly spiced roasted roots make an easy vegetarian dinner, with part reserved for soup.

Prep
15 mins
Cook
40 mins
Total
55 mins
Difficulty
easy
Serves
2
Illustration: Green lentils and kale with roasted carrots, parsnips, sweet potato and onion
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • 300g carrotscut into bite-sized pieces
  • 250g parsnipscut into bite-sized pieces
  • 400g sweet potatocut into bite-sized pieces
  • 1 medium brown onioncut into wedges
  • 1 x 250 g packet ready-cooked green or Puy-style lentils
  • 80g curly kaletough stalks removed and leaves roughly chopped

Optional extras

  • ½ lemon
  • 2 tbsp plain yoghurt
Equipment
  • large roasting tin
  • large saucepan
  • chopping board
  • knife

Cook

Method

  1. Heat the oven

    Heat the oven to 220°C / 200°C fan / Gas 7.

  2. Season the vegetables

    Put the carrots, parsnips, sweet potato and onion in a large roasting tin. Add the oil, cumin, coriander, garlic purée, salt and pepper and toss well.

  3. Roast

    Roast for about 35–40 minutes, turning once, until tender and browned at the edges.

  4. Reserve the soup ingredients

    Before serving, set aside about one-third of the roasted vegetables and about 75 g of the ready-cooked lentils for Roasted Root & Lentil Soup with Crispy Kale.

  5. Finish the lentils

    Warm the remaining lentils in a large pan. Add the kale with a splash of water and cook until the kale has wilted.

  6. Serve

    Divide the lentils and kale between two plates and add the remaining roasted vegetables. Finish with lemon and yoghurt if using.

Use what you've got

Easy swaps

  • Vegetable oilOlive oil can be used instead.

For later

Storing and using leftovers

Ideas

Keep the reserved vegetables and lentils covered in the fridge for the soup. Any extra kale can be roasted until crisp for a snack or side.

Community

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