Roasted Vegetables & Puy Lentils with Couscous
1 Medium Aubergine
2 Small Courgettes
1 Red Pepper
2 Cloves Garlic
5 Tblsp. Olive Oil
175g Puy Lentils
3 Shallots, finely chopped
1/2 Litre Vegetable Stock
1Tblsp. Balsamic Vinegar
4 Sun Dried Tomatoes
1 Tblsp. Roasted Pine Kernels
Basil Leaves to garnish
Cut the aubergine, courgettes and red pepper into chunks and crush the garlic.
Toss the vegetables in 4 Tblsp. oil, season with pepper and transfer to roasting tin.
Roast at 200 c / 400 f / Gas Mark 6 for 35mins.
Meanwhile rinse the lentils, cover with water and simmer for 20 mins.
Also prepare the couscous, put the couscous in a bowl with the shallots, season with pepper and pour the vegetable stock over and leave to stand for 15 minutes.
After the vegetables have roasted for approx. 20 mins, add the pine kernels and sun dried tomatoes for the last 15 mins.
When the lentils are tender remove from heat and mix in 1 Tblsp. balsamic vinegar and 1 Tblsp. oil.
Add the roasted vegetables, pine kernels and sun dried tomatoes to the lentils and heat through.
Heat a little oil in a pan add the couscous and fluff up with a fork.
When the couscous has heated through place in a serving dish and spoon the lentils and vegetables on top and serve.