LENTILS WITH BAKED VEGETABLES

Time of preparation: 20-40 min

Difficulty: easy


Serves 4


Ingredients:

  • 1,5 cup lentils

  • 1 sweet potato

  • 1 tomato

  • 1 onion

  • 3 cloves of garlic

  • 150 g shiitake mushrooms

  • bunch of parsley

  • bunch of chives

  • sprig of rosemary

  • pinch of salt

  • 1 tbs olive oil


Preheat the oven to 180°C. Cut the vegetables into smaller pieces and bake for 25 minutes. You need approximately 4 cups of vegetables. Use different kinds of vegetables, the ones you like the most (to make the sauce juicy and with a lot of flavor, add tomatoes, onions and garlic). Before baking, season to taste.

*Rosemary goes well with sweet potato or hokkaido pumpkin (place the rosemary sprig on top of the vegetables and remove it after baking).

While baking, cook the lentils in salty water. You may add fresh basil, parsley, chives, etc.

Mix the cooked lentils with baked vegetables and serve.


SIDE DISH:

BLACK RADISH, RED PEPPER, ONION, AND BEAN SALAD


Serves 2


Ingredients:

  • 1 black radish

  • 1 red pepper

  • 1/2 onion

  • 1 cup beans

  • 1-2 tbs vinegar

  • pinch of salt

  • 1 tbs oil


Grate the black radish, finely cut the onion and pepper (red, green, yellow). Add beans (you may replace them with chickpeas or lupini beans) and season to taste.

To get a nice flavor from the radish, I suggest you season the salad at least 10 minutes before eating.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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