Baked Beetroot with Quorn and Lemon Tagine - Vegetarian Society

Ingredients

• 1 tbsp rapeseed oil
• 500g beetroot,
• 2 tsp rapeseed oil
• 1 large red onion, sliced
• 1 large carrot, sliced
• 1 red pepper, deseeded and roughly chopped
• 2 cloves garlic, crushed
• 2 tsp smoked paprika
• 1 tbsp ras el hanout
• 1 x 400g can chopped tomatoes
• 50g red lentils
• 300ml vegetable stock using 1 low-sodium vegetable stock cube
• 280g Quorn vegan pieces
• Black pepper, to taste
• 2 large ripe pears
• 1 tsp rapeseed oil
• 2 small lemons, halved
• cooked wholewheat couscous
• Small bunch flat-leaf parsley, stalks and leaves chopped