Quick and Spicy Lentil Ratatouille with Lime Yoghurt
Ingredients
100g chopped courgette
100g chopped red onion
100g chopped red pepper
100g chopped yellow pepper
1 tbsp Biona Extra Virgin Olive Oil
½ tbsp coriander seeds
½ tsp chilli flakes
250g Biona Green Lentils
Zest of ½ a lime and some juice
75g vegan natural yoghurt
2 mini naan breads, to serve
Method
Preheat the oven to 220℃, whilst spreading the vegetables and green lentils onto a roasting tray, tossing with oil, coriander seeds, and chilli flakes and season to your liking.
Place the tray into the oven, roasting for 15 minutes before adding the canned tomatoes, stir well and roast for an additional 10 minutes.
For the last 3 minutes of roasting, add the naans to the oven to warm.
In a small bowl, mix together the lime zest and yoghurt, and add lime juice and salt to taste.
Finally plate up the ratatouille, served with the lime yoghurt and naan bread, and enjoy the bursts of flavours!
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