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Roasted Veg with Lentils & Paneer

This is a perfect dish for summer - healthy, light and packed with seasonal vegetables. The broccoli and asparagus is roasted in spices, the puy lentils tossed in roasted garlic and the paneer pan-fried with cumin seeds. Packed with flavour and absolutely delicious.

Serves 2


  • 200g tenderstem broccoli

  • 125g asparagus

  • Olive oil

  • ¼ tsp ground cumin

  • ¼ tsp ground coriander

  • ¼ tsp ground cinnamon

  • ¼ tsp paprika

  • Salt & Pepper

  • 4 cloves of garlic

  • ½ cup of puy lentils

  • 1 1/3 cup of organic vegetable stock

  • 250g paneer, cubed

  • Rapeseed oil

  • 1 tsp cumin seeds

  • Handful chopped coriander, chopped


  1. Grab a small bowl and add all the ground spices. Give this a good mix.

  2. Get a baking tray & line it with foil. Place the broccoli & asparagus on the tray in a single layer. Drizzle with olive oil, sprinkle on the mixed ground spices & season with salt & pepper. Toss in the garlic cloves (unpeeled). Roast on gas mark 7 for 20 mins, until the veg is cooked through.

  3. Meanwhile, place the lentils in a medium-sized pan & pour in the veg stock. Bring to the boil, & then reduce the heat to a simmer, cover with a lid & then cook for 25 mins. Drain & set aside.

  4. Grab a frying pan & add a glug of rapeseed oil. When hot add in the cumin seeds, let them sizzle for 30 seconds & then add in the paneer. Fry on a medium heat until all sides are browned & golden. Place the paneer on a plate lined with a paper towel to absorb excess oil.

  5. Grab a small bowl & squeeze the cooked garlic out of its skin into it. Mash with a fork, & then pour in the oil that you cooked the paneer in. Give this a good mix, and then toss the lentils through this dressing.

  6. Serve the lentils on a plate, top with the roasted veg & paneer. Finish with a sprinkle of seeds and fresh chopped coriander

And enjoy!


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