Roast Vegetables with Spiced Rice & Lentils

Preheat the oven to around 400F.

Roughly chop the vegetables (except the grape tomatoes which should be left whole) and arrange on a roasting tray. Season with salt and pepper and drizzle 1 tablespoon of olive oil. Roast for 40 minutes. 5 minutes before they’re cooked, add the almonds to toast with the veggies.

Meanwhile, wash the rice. In a roomy pot, heat the second tablespoon of olive oil and add the cinnamon stick and cardamom pods. Toast for a few minutes. Add the rice and stir well. Add salt and pepper to taste and the stock cube. Stir well and add the boiling water. Cover and bring to the boil, lower the heat to low and simmer for 40 minutes.

Drain and rinse the lentils and add to the cooked rice; stir well. Stir in the spinach and cover until it’s wilted.

Spoon onto a plate and heap the roasted vegetables on top. Delicious, filling and healthy!

Note: You can use any combination of vegetables you like. Works beautifully with roasted winter squash as well!