Roasted Carrot, Lentil & Coriander Bowl with Minted Yoghurt

Preheat oven to 200°C and line a baking tray with baking paper.

Toss pumpkin, carrots, oil, 1 garlic clove and spices together, season with salt and pepper and bake for 30 minutes or until cooked. Place almonds on a seperate tray and bake for 5 minutes or until golden.

Meanwhile, combine yoghurt with mint and remaining clove of garlic, crushed, and season with salt & pepper.

Toss lentils with roast vegetables and almonds. Adjust seasoning.

To serve squeeze over lime juice, top with coriander and serve with yoghurt.

Energy 1837.48 kJ

Calories 438.87 cal

Protein 19.68g

Fibre 16.38g

Fat 16.59g

Sat. Fat 3.86g

Carbs 43.78g

Sugar