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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Why this recipe
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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