Heat the oven to 200 °C. Rinse lentils, cover with plenty of water and cook for 25–30 minutes until firm; then drain.

Ingredients

• 280 gLentils, raw
• 400 gCarrots, raw
• 100 gOnions, raw
• 20 gParsley, fresh
• 20 gOil, olive, salad or cooking
• 50 gLemon juice, raw
• 3 gSalt, table

Method

1. Heat the oven to 200 °C. Rinse lentils, cover with plenty of water and cook for 25–30 minutes until firm; then drain.
2. Cut carrots into 1 cm batons and onion into wedges. Toss with 20 g oil and roast at 200 °C for 20 minutes, turning once.
3. Chop the parsley. Combine lentils, roasted vegetables and parsley with lemon juice and salt.