Geelrys with lentils and roast vegetables

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g brown lentils, rinsed
• 400 g butternut, peeled and cubed
• 3 carrots, cut into wedges
• 1 red onion, cut into wedges
• 2 tbsp sunflower oil
• 300 g long-grain rice
• 1 tsp turmeric
• 1 cinnamon stick
• 60 g raisins
• black pepper, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 200°C. Toss the butternut, carrot and onion in 1 tablespoon of oil and roast for 30–35 minutes.
2. 2Step 2. Simmer the lentils in water for 20–25 minutes until tender, then drain.
3. 3Step 3. Rinse the rice, then cook it with the turmeric, cinnamon stick, raisins and the remaining oil in twice its volume of water for about 15 minutes until the water is absorbed.
4. 4Step 4. Rest the rice off the heat for 5 minutes, then fluff with a fork and remove the cinnamon stick.
5. 5Step 5. Serve the geelrys with the lentils and roasted vegetables, seasoned with black pepper.

Allergens for your selection

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Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.