Dee’s Root Vegetable & Lentil Penne with Lemon & Herb Dressing

14 Sep

This is a delicious pasta dish and is a welcome change from the tomato based sauces that we normally use.  The lemon & herb dressing keeps it nice and light, while the lentils add a protein source and taste deliciously meaty!

Serves 2


1 parsnip

2 carrots

3 garlic cloves

2 bay leaves

parsely (chopped)

handful of black olives

half a cup of puy lentils


Juice of 1/2 lemon

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Peel and chop vegetables into a smallish dice.  Add to a pan with the lentils, crushed garlic and bay leaves cover with 2 cups of water.  Bring to the boil and simmer until the lentils are soft. You may need to add more water if it is drying out before the lentils are cooked (approx 20 mins).

In a seperate bowl chop the parsely, add the black olives and the juice of half a lemon.

When the vegetables and lentils are cooked, pour over the dressing, mix with the cooked pasta and serve!  Nutritious and Delicious.


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