• mollyhodgen

Roasted Leek & Potato with Puy Lentils, Garlic & Thyme

When in doubt... roast veg is an easy pleaser. This recipe is tasty and couldn't be more simple, plus, with the addition of lentils it makes more of a 'complete' meal (otherwise known as a combo of protein, carbs and fat).


What I also love about this meal is how gut microbe friendly it is, offering up a total of not one, but two prebiotic fibres. Any sort of fibre is great for the little guys living in our guts however prebiotic fibres are like a dream come true. Think of your favourite meal EVER. That's what this is. For the microbes in your gut.


Serves 2-3 (hunger dependant)

Vegan

Approximately 1.25 hours to prep and cook


Ingredients

300g potatoes suitable for roasting, cut into small-ish chunks

1 leek, sliced

150g broccoli florets

200g cherry tomatoes, halved

100g puy lentils

1 large garlic clove, finely sliced

2 tbsp olive oil

2 tbsp balsamic vinegar

Seasoning to taste

Handful fresh thyme, stalks removed


METHOD

1. Preheat the oven to 180 degrees (fan). Place the potatoes in a large roasting tin and coat in 1 tbsp of oil and 1 tbsp of vinegar along with some seasoning. Cook for 40 minutes.


2. Add the leek and the remaining oil/vinegar to the roasting tin and cook for a further 20 minutes, then add the garlic, tomatoes and half of the thyme before returning to the oven for a final 5-10 minutes.


3. Meanwhile, cook the lentils according to packet instructions (approximately 20 minutes). Add the broccoli in the final 3 minutes of cooking.


4. Combine all of the cooked ingredients together in the roasting tin and mix well to coat in the vinegar and pan juices. If your lentils and broccoli have been cooked a while, let everything sit in the oven for 2-3 minutes to warm up again. Serve with the remaining thyme sprinkled on top and seasoning to taste.



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