This Meat-Free Root Vegetable and Lentil Penne with Lemon and Herb Dressing is the third in our series of Dee’s Meat Free Mondays Recipes
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!
The recipe serves 2 people.
Ingredients
- 1 parsnip
- 2 carrots
- 3 cloves garlic (crushed)
- 2 bay leaves
- bunch of parsley (chopped)
- handful of black olives (stones removed)
- half a cup of puy lentils
- water
- juice of half a lemon
- Penne Pasta (enough for 2)
Equipment
- Chopping board
- Peeler and garlic press
- 1 large pan
- 1 large pot
- Bowl
- Sharp knife
Method
- Peel and chop vegetables into small dice
- Add to a pan with lentils, crushed garlic and bay leaves
- Pour over 2 cups of water and bring to the boil. More water can be added if lentils are drying out before they are cooked.
- Simmer until lentils are soft (approx 20 mins)
- Cook pasta as per instructions
- In a separate bowl add chopped parsley and black olives
- Squeeze lemon juice over mixture
- When lentils and vegetables are cooked pour dressing over them and mix
- Serve into bowls along with cooked penne
Nutritious and Delicious – Enjoy!
More recipes are available on Dee’s Blog and on Dee’s Meat Free Mondays
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About the Author: Michelle
