Grilled Vegetable Stack on Red Lentil Puree

These highly nutritious, fiber-rich lentil recipes are as tasty as they are pretty – and will tick all the boxes for your meat-free-Mondays. Lentil recipes have many health benefits such as lower cholesterol, improved heart health, and insoluble dietary fiber that leads to improved digestive health.

Lentil Recipes Grilled Vegetable Stack | Real Food RN

Grilled vegetables stacked high on a bed of delicious red lentil puree and topped with a spoonful of moreish pesto and crunchy pine nuts – what’s not to love? These highly nutritious, fiber-rich lentil recipes are as tasty as they are pretty – and will tick all the boxes for your meat-free-Mondays. Lentil recipes have many health benefits such as lower cholesterol, improved heart health, and insoluble dietary fiber that leads to improved digestive health.

Don’t be alarmed that the cooking time is a total of one hour, you can prep everything in the first 30 minutes of the tomatoes roasting away in the oven, and after adding the aubergines in the second half-hour, you can crack on with your chores. Lentil recipes like this are also a wonderful source of protein for vegetarians and vegans! If you are cooking for a larger family, simply double the recipe below. 

Lentil Recipes Grilled Vegetable Stack | Real Food RN
Yield: Serves 3

Grilled Vegetable Stack on Red Lentil Puree

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

These highly nutritious, fiber-rich lentil recipes are as tasty as they are pretty – and will tick all the boxes for your meat-free-Mondays. Lentil recipes have many health benefits such as lower cholesterol, improved heart health, and insoluble dietary fiber that leads to improved digestive health.

Ingredients

Instructions

    1. Preheat the oven to 350°F.
    2. Halve the tomatoes and drizzle over 1 tsp olive oil. Season with salt and pepper and place them in the preheated oven for 30 minutes. Use this time to prep the rest of the meal.
    3. Slice the aubergines and sprinkle with salt. Place on a colander over the sink for 20 minutes, after which you will rinse with cold water and drain well. Use kitchen paper to absorb excess moisture.
    4. Toast the pine nuts in a hot, dry pan. Set aside.
    5. Cook the red lentils in the vegetable stock until cooked and about to turn to mush. You may need to add a dash of water.
    6. Add the smoked paprika, cayenne pepper, turmeric, and crushed garlic and a stir well, cooking for a few more minutes. Set aside to keep warm.
    7. After the 30 minutes have passed, remove the tray of tomatoes from the oven and add the aubergines to the tray.
    8. Drizzle the aubergines with the second teaspoon olive oil and bake for 30 minutes. (This means the tomatoes roast for 1 hour.)
    9. Make a quick vinaigrette by whisking together the balsamic vinegar and the second mention of olive oil in a small bowl.
    10. When ready to serve, divide the warm lentil puree between 3 dishes. If you are feeling a bit fancy, spoon it on arugula or lettuce. Pile the grilled vegetables on top of the warm lentils and drizzle over the vinaigrette. A small spoonful basil pesto and a scattering of toasted pine nuts will round it off perfectly.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 360Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 744mgCarbohydrates: 41gFiber: 13gSugar: 12gProtein: 11g

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Lentil Recipes Grilled Vegetable Stack | Real Food RN

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