French Lentil and Roasted Vegetable Bowl with Dijon Dressing

• 1 medium Yellow onion
• 2 cloves Garlic
• 160 g Dried green lentils
• 1 ¼ tsp Fine sea salt
• 2 medium Carrot
• 1 large Courgette
• 1 tsp Ground cumin
• ½ tsp Black pepper
• 4 tbsp Extra virgin olive oil
• 1 medium Lemon
• 2 tsp Dijon mustard
• 15 g Fresh parsley

1. Heat the oven to 220°C (430°F). Peel and cut the onion into wedges, then peel and finely chop the garlic. Rinse the lentils well in a colander.
2. Put the lentils in a saucepan with the onion and half the garlic, then cover with plenty of water. Bring to the boil, then reduce to a gentle simmer and cook for 20 to 25 minutes until tender but still holding their shape. Drain well, then return to the pan and season with 0.25 tsp of the fine sea salt.
3. While the lentils cook, peel the carrots and cut into batons; cut the courgette into thick half-moons. Tip onto a baking tray and toss with 1 tbsp of the extra virgin olive oil, the ground cumin, the black pepper, and 0.5 tsp of the fine sea salt. Roast for 18 to 22 minutes, turning once, until browned at the edges and tender.
4. Finely chop the fresh parsley. In a mixing bowl, whisk the remaining garlic with the juice of the lemon, the Dijon mustard, the remaining 2 tbsp extra virgin olive oil, and the remaining 0.5 tsp fine sea salt until emulsified. Taste and adjust with a little more lemon juice if you want it sharper.
5. Divide the warm lentils between two bowls and top with the roasted carrots and courgettes. Spoon over the vinaigrette and finish with the parsley. Serve warm or let it cool to room temperature before eating.

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