Roast Veggies with Goat Cheese and Lentils

Roast Veggies with Goat Cheese and Lentils


Serving Size:

4 (2 adults 2 kids)

Special Info:

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.

Article Posted 7 years Ago

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