Roast Veggies with Goat Cheese and Lentils
4 (2 adults 2 kids)
Egg free, Gluten free, Nut free
- 3-4 tablespoons olive oil
- 1/2 pound beets, peeled and diced (approx 1/2 inch dice)
- 1/2 pound green beans, top and tailed
- 10 oz brussel sprouts, ends trimmed and cut in half
- 10 oz pumpkin, peeled and cut into approx 2 inch pieces
- 1 small brown onion
- 1/2 cup finely diced carrot
- 2 garlic cloves, minced
- 1 (16 oz) can whole tomatoes, strained and roughly diced
- 1 1/2 cup finely shredded chard, stems removed
- Salt and pepper
- 1 (16 oz) can lentils, drained
- 4 oz goat cheese log, crumbled
- 1/2 cup semi-roasted tomatoes
Preheat oven to 425°F.
Place beets, green beans, brussel sprouts and pumpkin into a large bowl; add 3 tablespoons of olive oil, a good sprinkle of salt and pepper then toss. Place on an oven tray and bake for 35 minutes.
While they bake, add 1 tablespoon olive oil to a medium sized pot, heat then add onion and carrot. Saut’ for 3-4 minutes and add garlic, saut’ for 1-2 minutes.
Add diced tomatoes, give a stir then add chard, salt and pepper.
Stir to combine, reduce heat to a gentle simmer and cook for 20 minutes, stirring occasionally.
When lentils and vegetables are ready, serve the lentils topped with roasted vegetables, the semi-roasted tomatoes and sprinkle with goat cheese.
- If you prefer to use dried lentils, by all means, soak lentils first then add. You will need to cook them longer so just keep testing them until done.
- If you’re feeding 4 adults, add an extra can of lentils.
- If brussel sprouts or beetroot don’t get your taste buds going then substitute your favorite roast veggies.
- The lentils will also taste delicious for lunch in a toasted sandwich, on slightly charred toast brushed with garlic or wrapped in a tortilla wrap.
- For the meat-lovers, serve with chicken or lamb.