Roast Vegetables with Spiced Rice & Lentils

• 4 whole Bell Peppers, Different Colours
• 1 whole Fennel
• 2 whole Carrots
• 1 whole Large Red Onion
• 1/4 cups Or A Handful Of Grape Tomatoes
• 2 Tablespoons Olive Oil
• 1/4 cups Or A Handful Of Almonds
• 1/2 pounds, 78 ounces, weight Brown Rice
• 1 stick Cinnamon Stick
• 6 whole Cardamom Pods
• 1 cube Vegetable Or Chicken Stock Cube
• 2 cups, 8 tablespoons, 1-23 teaspoons, 1 pinches Boiling Water
• 1 can 400g Lentils (canned In Brine Or Water)
• 3-58 ounces, weight Baby Spinach
• Salt And Pepper

1. Preheat the oven to around 400F.
2. Roughly chop the vegetables (except the grape tomatoes which should be left whole) and arrange on a roasting tray.
3. Season with salt and pepper and drizzle 1 tablespoon of olive oil.
4. Roast for 40 minutes.
5. 5 minutes before theyre cooked, add the almonds to toast with the veggies.
6. Meanwhile, wash the rice.
7. In a roomy pot, heat the second tablespoon of olive oil and add the cinnamon stick and cardamom pods.
8. Toast for a few minutes.
9. Add the rice and stir well.
10. Add salt and pepper to taste and the stock cube.
11. Stir well and add the boiling water.
12. Cover and bring to the boil, lower the heat to low and simmer for 40 minutes.
13. Drain and rinse the lentils and add to the cooked rice; stir well.
14. Stir in the spinach and cover until its wilted.
15. Spoon onto a plate and heap the roasted vegetables on top.
16. Delicious, filling and healthy!
17. Note: You can use any combination of vegetables you like.
18. Works beautifully with roasted winter squash as well!

bell peppers, fennel, carrots, red onion, handful of grape tomatoes, olive oil, handful of, weight brown rice, cinnamon, cardamom, chicken, water, in, spinach, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/roast-vegetables-with-spiced-rice-lentils/ (may not work)