Ingredients

• 200g green or brown lentils
• 2 large bell peppers (e.g., 1 red, 1 yellow), total ~500g
• 1 large zucchini, ~300g
• 250g cherry tomatoes
• 1 large red onion, ~200g
• 4 cloves garlic, minced
• 150g fresh spinach
• 80g pitted Kalamata olives, halved
• 5 tablespoons olive oil, divided
• Juice and zest of 1 lemon
• Small bunch fresh parsley, chopped (~30g)
• Small bunch fresh mint, chopped (~15g)
• 200g plain Greek yogurt (low-fat)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. 1.Preheat oven to 200°C (fan assisted 180°C). Rinse the lentils thoroughly. In a medium saucepan, combine lentils with 500ml water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.
2. 2.Chop bell peppers, zucchini, and red onion into bite-sized pieces. In a large bowl, combine the chopped vegetables, cherry tomatoes, and 3 tablespoons of olive oil. Add minced garlic, dried oregano, dried thyme, salt, and pepper. Toss well to coat.
3. 3.Spread the seasoned vegetables in a single layer on a large baking tray lined with parchment paper. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and slightly caramelised.
4. 4.While the vegetables roast, prepare the lemon-herb yogurt. In a small bowl, combine Greek yogurt, remaining 2 tablespoons of olive oil, lemon juice, lemon zest, chopped fresh parsley, chopped fresh mint, and a pinch of salt and pepper. Mix well.
5. 5.In a large serving bowl, combine the cooked lentils, roasted vegetables, fresh spinach, and halved Kalamata olives. Toss gently until the spinach wilts slightly from the warmth of the other ingredients.
6. 6.Divide the lentil and vegetable mixture among four serving bowls. Drizzle generously with the lemon-herb yogurt before serving.

Nutrition Information

Why this recipe