Roasted vegetable and lentil salad

Sarah Graham
4 servings Prep: 5 mins, Cooking: 25 mins
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Enhanced with honey and a spicy kick of cumin.

By Food24 October 02 2012
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Ingredients (9)

2 sweet potatoes — large, cut into slivers
10 - 12 carrots — baby, cleaned with stalks
2 honey
2 vegetable oil
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon — ground
1 lentils — in water
1 fresh mint — hanful or fresh coriander, to serve
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Method:

Preheat oven to 200°C. Place the carrots and sweet potatoes in an ovenproof dish and coat with the honey, olive oil and spices. Cook for 20-25 minutes until lightly golden and tender.

To serve, drain the lentils and mix together with the roasted vegetables, adding an extra drizzle of honey if you like.

Sprinkle over a few chopped fresh mint and coriander leaves and serve.

To see a step-by-step gallery, click here.

Reprinted with permission of Sarah Graham. To see
more recipes, click here.

 



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