Roasted vegetables with lentils and herbed yogurt

Ingredients

4 servings

• 500 g cooked beetroot
• 400 g carrots
• 1 red onion
• 2 tbsp olive oil
• 200 g green lentils
• 150 g plain yogurt
• 1 tbsp chopped parsley
• 1 tsp lemon juice

Method

1. 1. Roast the vegetables

   Put the carrots and onion on a tray

   Heat the oven to 210 °C / 410 °F. Halve the carrots lengthwise and cut the onion into wedges. Toss with olive oil, salt and pepper and roast for 25 minutes. Cut the cooked beetroot into wedges and add for the final 10 minutes.

2. 2. Cook the lentils

   Simmer in unsalted water until tender

   Rinse the lentils and cook in plenty of unsalted water for 20–25 minutes until tender but still holding their shape. Drain and season with salt afterwards.

3. 3. Mix the herbed yogurt

   Plate everything together

   Stir the yogurt with parsley, lemon juice, a pinch of salt and a little water until creamy. Divide the lentils and roasted vegetables among plates and serve with the herbed yogurt.