ingredients
2 tsp ground cumin
2 tbsp Borderfields Gold Cold Pressed Rapeseed Oil
600g carrots, washed and chopped
1 onion roughly chopped
140g split red lentils
1 litre hot vegetable stock (from a cube is fine)
1 Tbsp crème fraiche
method
- Peel chop the carrots and onion and add to a roasting tray
- Add the ground cumin and drizzle with oil
- Mix up and roast for 20-25 minutes til soft
- Make up the stock and add the lentils
- Once the veggies are soft, add the stock mixture and return to the oven for 10-15 minutes
- Blend in the roasting tin to save washing up
- Serve with crème Fraiche and a drizzle of chilli oil to finish
