Ingredients

• 200g brown or green lentils, rinsed
• 2 large carrots, peeled and chopped into 2cm cubes
• 2 parsnips, peeled and chopped into 2cm cubes
• 1 large sweet potato (approx. 400g), peeled and chopped into 2cm cubes
• 1 large red onion, chopped
• 3 cloves garlic, minced
• 800ml vegetable broth
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 150g plain Greek yogurt
• 2 tablespoons tahini
• 1 lemon, juiced
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. 1.Preheat your oven to 200°C. On a large baking tray, toss the chopped carrots, parsnips, and sweet potato with 2 tablespoons of olive oil, cumin, coriander, smoked paprika, salt, and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
2. 2.While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped red onion and cook for 5-7 minutes until softened.
3. 3.Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed lentils and the vegetable broth. Bring to a simmer, then reduce heat, cover, and let it cook for 20-25 minutes, until lentils are nearly tender.
4. 4.Once the vegetables are roasted, gently stir them into the cooked lentil mixture in the skillet. Season with additional salt and pepper if needed.
5. 5.In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and 2-3 tablespoons of water to create a smooth, pourable sauce. Season with a pinch of salt.
6. 6.Serve the lentil and vegetable bake warm, drizzled generously with the tahini-yogurt sauce and garnished with fresh chopped parsley.

Nutrition Information

Why this recipe