French Lentil and Roasted Vegetable Bowl

• 160 g Dried green lentils
• 1 medium Courgette, firm
• 1 medium Aubergine, firm
• 1 large Red pepper
• 60 ml Extra virgin olive oil
• 2 cloves Garlic
• 6 sprigs Fresh thyme
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar

1. Heat the oven to 220°C (430°F). Rinse the lentils well in a colander.
2. Put the lentils in a saucepan and cover with plenty of cold water. Bring to the boil, then simmer for 18 to 22 minutes until tender but still holding their shape.
3. Meanwhile, cut the courgette and aubergine into bite-size chunks and cut the red pepper into similar pieces. Lightly crush the garlic and strip the thyme leaves from the sprigs.
4. Tip the vegetables onto a baking tray and toss with 45 ml of the olive oil, the garlic, and most of the thyme, reserving a little thyme for finishing. Roast for 20 to 25 minutes, turning once, until browned at the edges and tender.
5. Drain the lentils well and tip into a mixing bowl. Whisk the Dijon mustard with the red wine vinegar and the remaining 15 ml olive oil, then season the dressing to taste with salt and black pepper.
6. Remove and discard the garlic, then add the roasted vegetables to the lentils. Pour over the dressing, toss gently, and scatter over the reserved thyme; serve warm or at room temperature.

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