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A few weeks ago I posted a recipe using up the ingredients I had in our fridge. I’ve received several requests for the recipe – thank you – and so, from memory,
here it is!

Please remember to change and adapt this to suit and use what you’ve got available in your fridge! The weight of vegetables used just happens to be what I had and so I’ve put them as a rough guide – if you’re short of one add more of another or substitute: if you don’t have puy lentils you could use regular lentils or even feta, carrots instead of pumpkin, different herbs etc.

The order of cooking the vegetables and lentils doesn’t really matter as all the ingredients can end up around room temperature.

1 cup puy lentils
600g pumpkin, washed and seeds removed
2 bulbs beetroot, peeled if old, leave skins if young
Olive oil
About 1/2 a small cauliflower, cut into florets
2-3 teaspoons cumin seeds
2 tomatoes, cut into chunky pieces
1 bunch parsley, roughly chopped
2 tablespoons apple cider vinegar
1-2 tablespoons olive oil

Preheat the oven 200c

Cover the lentils generously with water and bring to the boil. Simmer for about 20 minutes until just tender – do not overcook as they will go soggy!
Drain through a colander or sieve and set aside.
Whilst the lentils are cooking, cut the pumpkin into chunks.
Trim the ends from the beetroot and cut into wedges.
Place the pumpkin and beetroot into a baking tray and toss with a couple of tablespoons of olive oil.
Cook for about 20-30 minutes until the pumpkin begins to golden and the beetroot is just tender. . . . don’t be tempted to overcook this!
Whilst these are cooking, heat 1 tablespoon of coconut oil in a frying pan. Add the cauliflower and cumin seeds. Cook over a moderate heat for about 5 minutes – cover with a lid and stir occasionally to combine the seeds and cauliflower.
Remove from the heat and take off the lid.
Place the roasted pumpkin and beetroot in a large bowl. Add in the cauliflower, tomatoes, lentils, parsley apple cider vinegar and olive oil and combine the ingredients using a large metal spoon.

 

Nutrition Notes

Parsley is one of the best ‘medicines’ for daily use.  Include parsley in your daily diet for a boost of therapeutic nutrients, all found in one humble plant!

Vitamin A: skin health, strengthens mucous membranes that helps to prevent from infections. Valuable support if you work in air-conditioned environment and before / during flying (obviously a supplement for the plane).
Vitamin B combination: think joy, morale, courage.
Vitamin C combined with the iron content in parsley, support immune system health, incinerate waste matter within the body. Iron carries oxygen to every cell of the body and vitamin C helps in this function.

Parsley is an excellent food for building healthy blood, containing three essential blood building minerals: iron, copper and manganese.

Calcium content: nerve and heart function.
Copper: protective to lung health.
Manganese: memory mineral, helps to stimulate the nervous system and brain. 
Potassium: the muscle mineral, stimulates the kidneys to eliminate waste.

Parsley stimulates the whole digestive system, is alkalising in nature and next time you’re needing an immune boost think of including this humble herb in your daily diet!