A hearty and colorful vegetarian dish featuring earthy roasted root vegetables and protein-packed Puy lentils, all brought together with a fresh and tangy herbed yogurt sauce. A perfect, balanced weeknight meal.
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Malzemeler
- 200g Puy or green lentils, rinsed
- 1 large sweet potato (approx. 300g), cubed
- 2 large carrots (approx. 250g), sliced
- 2 parsnips (approx. 250g), sliced
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 750ml vegetable broth or water
- 200g plain Greek yogurt
- 1 small bunch fresh mint, chopped
- 1 small bunch fresh parsley, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. On a large baking sheet, toss the cubed sweet potato, carrots, and parsnips with half the olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
- 2.While the vegetables roast, heat the remaining olive oil in a medium pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, and coriander, and cook for another minute until fragrant.
- 3.Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
- 4.In a small bowl, prepare the sauce by combining the Greek yogurt, chopped mint, chopped parsley, and lemon juice. Season with a pinch of salt and pepper and stir well.
- 5.To serve, divide the cooked lentils between two bowls. Top with the roasted root vegetables and finish with a generous dollop of the herbed yogurt sauce.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is exceptionally healthy, providing high-quality plant-based protein and fiber from lentils for muscle health and digestion. The root vegetables offer complex carbohydrates for sustained energy and are rich in essential vitamins and antioxidants.
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