Thermomix recipes healthy eating natural ingredients…

Need

1/2 butternut pumpkin peeled and de-seeded. Cut into wedges.

2 parsnips, peeled and cored. Cut into wedges.

1 Teaspoon cumin seeds

1 Teaspoon fennel seeds

1/2 Teaspoon dried red chilli flakes

1 Pinch pink salt flakes

20 Gram Extra Virgin Olive Oil (EVOO)

150 Gram lentils, rinsed and drained.

1 Litre water, for steaming

1 Teaspoon fennel seeds

1 Teaspoon cumin seeds

1/2 Teaspoon dried red chilli flakes

1 Teaspoon pink salt flakes

1 lemons juice only

200 Gram Greek yoghurt

1 Teaspoon dried red chilli flakes

2 Teaspoon ground cumin

1 Pinch pink salt flakes

1 Batch Naan Bread for serving Recipe

200 Gram rocket leaves

Do

Roast Vegetables;
Preheat oven to 200°C. Line a tray with baking paper.
Place all veggie ingredients onto the tray and mix with your hands until the pumpkin and parsnip are evenly coated. Bake for 25-30 minutes.
The Lentils;
Place lentils into the simmering basket. Fill the Thermomix bowl with water to the 1 litre mark. Insert basket. Top lentils with fennel, cumin, chilli flakes and salt. Cook 1 hour/100/speed 3. Remove from bowl and tip into another bowl to cool.
Pour lemon juice into the lentils and stir to combine. Drizzle with a little EVOO as well if you wish.
Spiced Yoghurt;
Place all ingredients into a small bowl and mix to combine.
To assemble, spread wraps with spiced yoghurt and top with roast pumpkin, parsnip, lentils, and rocket.