roasted vegetable and lentil dish

• servings: 4 servings
• total time: 35 minutes

Ingredients

0 Pinch Salt and pepper

1 Piece Garlic clove

½ Piece Red pepper

400 Gram Sweet potato

200 Gram Lentils

150 Gram Feta

200 Gram Red bell pepper

2 Tablespoon Oil

1 Piece Fennel

2 Teaspoon Italian herbs

1 Piece Red onion

Directions

Preheat the oven to 200°C and line a baking tray with baking paper or use an oven dish.

Peel or wash the sweet potato and cut into small cubes. Wash the bell pepper, remove the seeds and cut into thin strips. Remove the green and the bottom of the fennel and cut the fennel into thin slices. Rinse the lentils in a sieve under the tap.

Spread the lentils, sweet potato, fennel and bell pepper over the baking tray (or oven dish). Sprinkle with olive oil and season with salt and pepper. Mix everything together and roast in the oven for 25-30 minutes.

Peel and chop the onion and garlic. Wash the red pepper, remove the seeds and cut into thin rings. Mix the onion, garlic and red pepper with olive oil and Italian herbs. Divide the spicy onion mixture over the feta cheese and place the feta cheese on the baking tray with the vegetables. Roast for another 10 minutes or so.

Serve the roasted vegetable and lentil dish with the baked feta cheese.

Notes

Essayer de faire rôtir l’oignon et ail dans la poêle avant

Acheter le fêta de brebis

J’ai essayé avec épices provençale

C’est plus 20 minutes au four pour avoir des légumes encore croustillants

Nutrition

• Calories: 679