A hearty and budget-friendly bake featuring earthy lentils and sweet roasted vegetables, all brought together with a zesty lemon and herb dressing. This is a perfect one-pan style meal for a nutritious weeknight dinner.
Ingrediënten
- 200g brown or green lentils, rinsed
- 1 large sweet potato (approx. 500g), cubed
- 2 large carrots (approx. 200g), sliced
- 1 large red onion, chopped
- 3 cloves garlic, minced
- 800ml vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C (400°F). On a large baking tray, toss the cubed sweet potato and sliced carrots with 1 tablespoon of olive oil, dried oregano, salt, and pepper.
- 2.Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized at the edges.
- 3.While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped red onion and cook for 5-7 minutes until softened.
- 4.Add the minced garlic and dried thyme to the pot and cook for another minute until fragrant. Stir in the rinsed lentils and the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
- 5.Once lentils are cooked, stir in the roasted vegetables from the oven. Let the mixture sit for a few minutes for the flavors to meld.
- 6.Just before serving, stir in the fresh lemon juice and season with additional salt and pepper if needed. Serve warm.
Voedingsinformatie
Waarom dit recept
This recipe is packed with plant-based protein and fiber from lentils, supporting digestive health and sustained energy. Root vegetables offer a rich source of vitamins A and C and antioxidants, boosting immune function and overall wellness.
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